Chilli lime snapper with corn salsa salad

This chilli lime snapper dish is fresh, healthy and incredibly flavoursome. Serve with our zingy corn salsa salad for a light summer dinner that is sure to impress!

  • 35 mins preparation plus cooling
  • Serves 4
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  • 1/4 cup olive oil, plus 1 tablespoon extra
  • 1 garlic clove, thinly sliced
  • 1 fresh long green chilli, seeded, finely chopped
  • 1 tsp lime zest, finely grated
  • 4 x 180 g boneless, skinless snapper fillets
  • 2 trimmed corn cobs
  • 6 radishes, thinly sliced
  • 45 g snow pea sprouts, trimmed
  • 1 spring onion, thinly sliced
  • 1/4 cup coriander leaves
  • 1 tbsp lime juice
  • 1 tbsp white balsamic vinegar or white wine vinegar
  • 1 medium avocado, sliced
  • 1 lime, cut into cheeks


  • 1
    Combine 2 tablespoons of the oil with garlic, chilli and zest in a large bowl. Add snapper and turn to coat, then set aside.
  • 2
    Brush corn with remaining oil. Cook on a heated grill plate for 8 minutes, turning every 2 minutes, until corn is lightly charred. Cool.
  • 3
    Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
  • 4
    Cut kernels from cooled cobs. Place in a large bowl with juice, vinegar and extra oil. Remove radish mixture from water with a slotted spoon and drain. Add to corn mixture. Season to taste, then toss gently to combine.
  • 5
    Line the grill plate with baking paper (ensure paper doesn't extend over the edge). Cook snapper on the heated plate for 2 minutes each side or until just cooked.
  • 6
    Serve snapper with corn salsa salad, avocado and lime cheeks.