|600 g||Sea Harvest Fish Friday — (4 portions)|
|olive oil — for brushing|
|1 x 400 g||tin black beans — drained and rinsed|
|1||red pepper — diced|
|1||yellow pepper — diced|
|10||baby tomatoes — quartered|
|1||small red onion — diced|
|1||garlic clove — finely chopped|
|1||pickled jalapeños — finely chopped|
|1 tsp||ground cumin|
|a handful of||fresh coriander — chopped|
|1 tbsp||olive oil|
|1||lime — zest and juice|
|salt and black pepper|
|1||avocado — diced|
|1 small packet||nacho or taco chips — to serve|
Preheat the oven to 220 ºC.
Lay frozen Sea Harvest Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Add the corn to a medium-size pot of boiling water and boil for 8 minutes. When cooked, remove from the water and dry with paper towel. Brush the corn with olive oil. Set a frying of griddle pan over high heat and sear the corn on all sides to char evenly.
Remove the corn from the pan and allow to cool enough to handle. Slice the corn kernels off the cob.
Mix the corn, black beans, peppers, tomatoes, onion, garlic, jalapeño, cumin and coriander together. Add a splash of olive oil and the zest and juice of the lime. Season and then toss to combine and incorporate all of the flavours. Add the avocado and then mix again, more gently this time so as not to mash the avo.
Serve crispy Sea Harvest Fish Friday with a side of South-western salsa. Add a few nacho chips to each plate to scoop up all that tasty salsa.
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