Name: Cajun-spiced fish with roasted corn salsa
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 1 tablespoon low-fat dairy-free spread, melted; 2 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1 teaspoon ground white pepper; 1/4 teaspoon cayenne pepper; 4 x 200g firm white fish fillets; 3 trimmed corn cobs (750g); 1 small red onion (100g), chopped coarsely; 1 medium avocado (250g), chopped coarsely; 250 gram cherry tomatoes, halved; 2 tablespoon lime juice; 1/4 cup coarsely chopped fresh coriander

Ingredients

1 clove garlic, crushed

1 tablespoon low-fat dairy-free spread, melted

2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

4 x 200g firm white fish fillets

3 trimmed corn cobs (750g)

1 small red onion (100g), chopped coarsely

1 medium avocado (250g), chopped coarsely

250 gram cherry tomatoes, halved

2 tablespoon lime juice

1/4 cup coarsely chopped fresh coriander

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Combine garlic and spread in small bowl; combine spices in another small bowl.

3.Place fish on oven tray; brush both sides with garlic mixture, sprinkle with combined spices. Roast, uncovered, about 15 minutes or until browned both sides and cooked as desired.

4.Roast corn on heated lightly oiled grill plate (or grill or barbecue) until browned all over. When corn is cool enough to handle, cut kernels from cobs with small, sharp knife.

5.Combine corn kernels in medium bowl with remaining ingredients. Serve fish with salsa.

6.A stack of warmed flour tortillas accompanies this flavoursome dish extremely well. Serve the fish and salsa with tortillas warmed briefly in a microwave oven until they become pliable.