4 servings
Prep: 30 mins,
Cooking: 30 mins
Crunchy fish with a chopped charred corn salsa that’s full of Tex-Mex flavours.
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Ingredients (17)
600 g | Sea Harvest Fish Friday — (4 portions) |
2 | sweetcorn |
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 |
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