Cumin and garlic fish with salsa

Cooking Fish Cumin and garlic fish with salsa

Aromatic spices, blended with the sharp flavour of lime, bring out the best in this succulent and aromatic fish dish.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place fish into a shallow ceramic dish. Combine cumin, garlic, 1 tablespoon of lime juice and 2 tablespoons of oil. Rub over fish. Cover. Refrigerate for 20 minutes.
  2. Preheat barbecue plate on high heat. Reduce heat to medium. Cook corn for 15 minutes, turning, or until tender. Set aside to cool. Slice kernels from cobs.
  3. Combine corn, tomatoes, capsicum, parsley, avocado, remaining 1 tablespoon of lime juice and sweet chilli. Toss to combine.
  4. Grease barbecue with remaining oil. Cook fish for 3 minutes each side or until cooked through. Serve with salsa and bread.

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8 bream fish fillets
1 tbsp ground cumin
1 garlic clove, crushed
1 lime, juiced
1/4 cup olive oil
2 corn cobs, peeled
4 tomatoes, chopped
1 large red capsicum, deseeded, chopped
1/4 cup flat-leaf parsley leaves, chopped
1 large avocado, chopped
2 tbsp sweet chilli sauce
Crusty bread, to serve

Adv

Autors
Preparation time
40
Cooking time
21
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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