- 2 corn cobs, husks and silk removed
- 2 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon canola oil
- 4 (150g each) snapper fillets (skin on)
- 1 lemon, quartered
- Steamed white long-grain rice, to serve
- 400g fresh pineapple, peeled, finely diced
- 1 green onion, thinly sliced
- 1 yellow capsicum, finely diced
- 1 green chilli, seeded, finely chopped
- 2 tablespoons lemon juice
- Step 1Place corn in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes. Drain. Set aside for 5 minutes or until cool enough to handle. Cut corn into 2.5cm-thick rounds.
- Step 2Meanwhile, make Pineapple Salsa: Place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir to combine. Cover. Set aside.
- Step 3Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate. Brush both sides of each fish fillet with turmeric mixture.
- Step 4Heat a barbecue hotplate or frying pan on medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn. Cook for a further 3 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
- Step 5Add corn and lemon quarters to barbecue hotplate. Cook, turning, for 3 minutes or until golden and just starting to char. Place fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.
- Low fat
- Low sodium
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Guy Bailey
- Publication: Super Food Ideas