Grilled snapper with spicy sweetcorn salsa

Grilled snapper with spicy sweetcorn salsa

(6) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Corn — try the secret recipe from the kernel that everyone’s stalking about!

Featured in
Pregnancy, Snapper recipes


  • 2 (500g) fresh corn cobs, trimmed
  • 400g can chickpeas, drained, rinsed
  • 1 large avocado, peeled, finely diced
  • 1/2 small red onion, finely chopped
  • 1 small red capsicum, diced
  • 1 long green chilli, thinly sliced (see tip)
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 4 (150g each) snapper fish fillets, halved
  • Fresh coriander leaves, to serve


  • Step 1
    Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Transfer to a large bowl of iced water.
  • Step 2
    Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl. Drain corn. Transfer to a chopping board. Using a small sharp knife, remove kernels. Add to chickpea mixture.
  • Step 3
    Place 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over chickpea mixture. Toss to combine.
  • Step 4
    Heat remaining oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper. Cook, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Drizzle with remaining lime juice.
  • Step 5
    Arrange fish between plates. Top with salsa and coriander. Serve.

  • High fibre
  • Low carb
  • Low fat
  • Low sodium
  • Low sugar
  • Lower gi


  • 2606 kj


  • 37g

    Fat Total

  • 7g

    Saturated Fat

  • 13g


  • 41g


  • 92mg


  • 286.59mg


  • 7g

    Carbs (sugar)

  • 26g

    Carbs (total)

All nutrition values are per serve


Super saver: Use 600g frozen whiting fillets instead of snapper and save around $9.85 in total.

Tip: For less heat, remove seeds from chilli.

  • Author: Katrina Woodman
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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