Fish Friday with South Western Style Salsa

Sea Harvest Fish with Salsa South Western Style.

• Difficulty: Easy
• Category: Banting Recipes, Dinner, Dinner, Fish Recipe, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Salads, Seafood Recipe, Summer Recipes, Vegetarian
• Cuisine: African, European, Italian/USA, Mediterranean, South African
• Cooking Method: Oven

Ingredients

INGREDIENTS:

• 4 Fish Friday Fillets
• 2 Sweet Corn on Cob
• 400 g Black Beans ((Drained)(1 Can))
• 1 Red Pepper ((Diced))
• 1 Yellow Pepper ((Diced))
• 1 Avocado ((Diced))
• 10 Plum Tomatoes ((Quartered))
• 1 Small Red Onion ((Diced))
• 1 Cloves Garlic ((Finely Chopped))
• 1 Pickled Jalapeno ((Finely Chopped))
• 1 tsp Ground Cumin
• Handfull Fresh Coriander ((Chopped))
• 2 dash Olive Oil
• Lime Zest
• Lime Juice
• Sea Salt ((For Taste))
• Ground Pepper ((For Taste))
• 1 Nacho Chips ((Packet))

Instructions

METHOD:

1. 1. Preheat the oven to 180 degrees. Lay the frozen Fish Friday onto a baking tray.
2. 2. Place into the oven to cook until golden brown. Add the corn to a medium-size pot of boiling water and boil for 8 minutes. When cooked remove from the water. Brush the corn with Olive oil.
3. 3. Set a frying pan over high heat and sear the Corn on all sides to char evenly. Remove the Corn from the pan and allow to cool enough to handle. Cut the corn off the cob. Mix the Corn, Black Beans, Peppers, Avocado, Tomatoes, Onion, Garlic, Jalapeno, Cumin and Coriander together.
4. 4. Add a splash of Olive Oil, Zest, Juice of the Lime. Season with Salt & Pepper and then toss to combine and incorporate all the flavours. Serve the crispy Fish Friday with a side of Southwestern Salsa and enjoy. If you prefer add a few Nacho Chips to each plate to scoop up all that tasty Salsa.