Shaken fish with tomato salsa & corn salad

Shaken fish with tomato salsa & corn salad
  • 0:35 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

This mexican Lenten dish gets its name from the way the fish is cooked and turned (or shaken) in a wire fish cage over a charcoal barbecue.

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Snapper recipes, Easter


  • 150g (1/1 2 cup) whole-egg mayonnaise
  • 2 cloves garlic, crushed
  • 2 tablespoons chipotle chillies in adobo, (see note) finely chopped
  • 2 x 600g whole snappers, cleaned, butterflied (see note)
  • Lime cheeks, to serve

Tomato salsa & corn salad

  • 2 cobs corn, husks removed
  • 1 onion, halved
  • 3 roma tomatoes
  • 6 cloves garlic, peeled
  • 2 avocados, cut into 1cm pieces
  • 1 jalapeno, (see note) seeded, finely chopped
  • 1/4 cup coriander leaves, chopped
  • 3 limes, juiced


  • Step 1
    To make salsa and salad, preheat a barbecue over medium heat. Add corn cobs and cook, turning occasionally, for 15 minutes or until kernels are charred. At the same time, cook the onion for 5 minutes each side; tomatoes, turning, for 10 minutes; and garlic for 4 minutes each side or until everything is charred and tender. Cool. Keep barbecue on.
  • Step 2
    To finish corn salad, holding cobs upright, cut kernels away from cobs and place in a bowl with avocados, jalapeƱo, coriander and one-third of the lime juice. Season with salt and toss gently to combine.
  • Step 3
    To finish salsa, thinly slice onion and place in a bowl. Finely chop garlic, roughly chop tomatoes and add to bowl with remaining lime juice. Season with salt and toss gently to combine.
  • Step 4
    Combine mayonnaise, garlic and chipotle chillies. Spread one-third of mayonnaise mixture over skin side of each fish. Turn over, then spread flesh side with remaining mixture. Oil a wire fish cage. Place 1 fish inside. Barbecue, skin-side down, for 4 minutes, then turn and cook for a further 4 minutes or until just cooked. Place fish, flesh-side up, on a large platter. Repeat with second fish.
  • Step 5
    Spoon salsa over fish and serve immediately or at room temperature with corn salad and lime cheeks.


Chipotle chillies in adobo are sold in cans from selected delis. Substitute 2 seeded, finely chopped red bird’s-eye chillies and a pinch of smoked paprika.

Ask your fishmonger to butterfly the fish, removing the heads and bones, and keeping the tail intact. You will end up with a flat piece of fish with two fillets and the skin and tail intact.

Jalapenos are a type of chilli, available from supermarkets.

If you don’t have a wire fish cage, grill fish, flesh-side up, under high heat for 8 minutes.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef



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