Fish with spicy corn and chickpea salsa

Spice up your evening with this tasty yet low-fat fish and salsa dinner idea.

Recipe «Fish with spicy corn and chickpea salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tsp olive oil, 1 garlic clove, crushed, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground allspice , 1/2 tsp ground sumac, Pinch ground hot chillies, 400g can diced tomatoes , 400g can chickpeas, drained, 1 cup frozen corn, 1/3 cup roughly chopped fresh coriander, Salt & freshly ground pepper, 1 1/4 cups couscous, 500g firm white fish fillets, halved, Lemon wedges, to serve.

Ingredients:

• 3 tsp olive oil 
• 1 garlic clove, crushed 
• 1 tsp ground cumin 
• 1/2 tsp ground coriander 
• 1/2 tsp ground allspice 
• 1/2 tsp ground sumac 
• Pinch ground hot chillies 
• 400g can diced tomatoes 
• 400g can chickpeas, drained 
• 1 cup frozen corn 
• 1/3 cup roughly chopped fresh coriander 
• Salt & freshly ground pepper 
• 1 1/4 cups couscous 
• 500g firm white fish fillets, halved 
• Lemon wedges, to serve 

Instructions

1. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic, cook for 30 seconds. Add spices, stir for 30 seconds.
2. Add the tomatoes. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add chickpeas and corn. Simmer for 3 minutes. Stir in the coriander. Season to taste.
3. Place the couscous in a heatproof bowl. Cover with 1 1/4 cups (310ml) boiling water. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
4. Meanwhile, preheat a large frying pan over a medium-high heat. Brush the fish with the remaining oil. Season with salt and pepper. Cook for 2-3 minutes each side or until golden and cooked through. Spoon the warm salsa over the fish and serve with the couscous and lemon wedges.