Transform a boring white fish dish into something spectacular with the addition of Mexican spices – you'll love this!
- 500 g packet corn cobs, husks removed
- 2 Tbsp plain flour
- 2 Tbsp taco seasoning mix
- salt and pepper, to taste
- 4 x 180 g boneless and skinless white fish fillets
- 2 Tbsp vegetable oil
- 250 g punnet cherry tomatoes, halved
- 60 g fresh baby spinach leaves
- guacamole, to serve
- ranch dressing, to serve
- Boil, steam or microwave corn until tender. Drain. Cool slightly. Cut kernels from cobs.
- Meanwhile, combine flour, spice mix and salt and pepper in a shallow dish.
- One at a time, coat fish in flour mixture, shaking away excess.
- Heat oil in a large, non-stick frying pan. Add fish. Cook for about 2 minutes on each side, or until it flakes easily. Remove.
- Combine tomatoes, spinach and corn in a bowl. Toss well.
- Top fish with guacamole. Serve with salad drizzled with dressing.
We used snapper for this recipe, but any thin, white fish fillets can be used.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.6 g|
|Total carbohydrates||27.1 g|
|- Sugars||9.7 g|
|Dietary fibre||3.9 g|