Cumin Garlic Fish Salsa

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


Step 1

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.

Step 2

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.

Step 3

Combine corn, tomatoes, capsicum, parsley, avocado, remaining 1 tablespoon of lime juice and sweet chilli. Toss to combine.

Step 4

Grease barbecue with remaining oil. Cook fish for 3 minutes each side or until cooked through. Serve with salsa and bread.