Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Fishy Business


Issue Date 18 - 24 Feb, 2017 at 2:00 PM

Spiced Snapper with Barbecued Corn & Pineapple Salsa


Spiced Snapper with Barbecued Corn & Pineapple Salsa
Ingredients

• 2 corn cobs, husks and silk removed
• 2tsp ground turmeric
• 1tsp curry powder
• 1tbsp canola oil
• 4 snapper fillets,
skin on
• 1 lemon, quartered
• Steamed white long- grain rice, to serve

For salsa:
• 400g fresh pineapple, peeled, finely diced
• 1 green onion, thinly sliced
• 1 yellow capsicum, finely diced
• 1 green chilli, seeded, finely chopped
• 2tbsp lemon juice

Method
Place corn in a large saucepan and cover with cold water. Bring to boil over high heat then reduce heat to medium. Simmer for about five minutes then drain and set aside for at least five minutes or until cool enough to handle. Cut corn into 2.5cm-thick circles. Meanwhile, make pineapple salsa by placing pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir well to combine then cover and set aside. Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate and brush both sides of each fillet with turmeric mixture.
Heat a frying pan on medium-high heat; cook fish, skin-side down, for about three minutes then turn and cook for three more minutes or until brown in colour and just cooked through. Transfer to a plate and cover loosely with foil to keep warm. Add corn and lemon quarters to barbecue hotplate. Cook, turning in the middle, for three minutes or until golden in colour and just starting to char. Place the fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.





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