0:40 Prep 0:21 Cook
- 8 bream fish fillets
- 1 tablespoon ground cumin
- 1 garlic clove, crushed
- 1 lime, juiced
- 1/4 cup Look Out Here I Come garlic olive oil
- 2 corn cobs, peeled
- 4 tomatoes, chopped
- 1 large red capsicum, deseeded, chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 1 large avocado, chopped
- 2 tablespoons sweet chilli sauce
- Crusty bread, to serve
Place fish into a shallow ceramic dish. Combine cumin, garlic, 1 tablespoon of lime juice and 2 tablespoons of Look Out Here I Come garlic olive oil. Rub over fish. Cover. Refrigerate for 20 minutes.
Preheat barbecue plate on high heat. Reduce heat to medium. Cook corn for 15 minutes, turning, or until tender. Set aside to cool. Slice kernels from cobs.
Combine corn, tomatoes, capsicum, parsley, avocado, remaining 1 tablespoon of lime juice and sweet chilli. Toss to combine.
Grease barbecue with remaining oil. Cook fish for 3 minutes each side or until cooked through. Serve with salsa and bread.