Tarakihi with a Corn, Coriander and Lime Salsa
With Anthony McEntee
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Travelling frequently to my parents abode in Rotorua I often stream past fields and fields of New Zealand's own sweetcorn. Now is the perfect time to make the most of this sweet grain. Eating a whole husk of sweetcorn is one of the less gracious actions that can take place at a dinner table. If half of it doesn't wind up between your teeth then the rest will probably be on the far reaches of your cheeks and chin. Or is that just me?
We're going to make it easier for the less graceful and save on a few napkins by cutting the cooked sweetcorn from the husk and incorporating it into a fantastic lime flavoured salsa. We're going to top the salsa with a Tarakihi fillet lightly spiced with cumin. Tarakihi, for my foreign guests, is a common fish found in the waters of New Zealand. It has medium firm white flesh and you can easily replace this with any white fleshed fish you like. In fact, no need to limit it to fish. This salsa works perfectly well with Chicken too.
This is a light and vibrant meal perfect for enjoying on a long summer day. It also has two fabulous advantages. It's healthy and it's quick and easy to put together!
Prep Time: 10 minutes
Cook time: 15 minutes
2 fillets of Tarakihi, or any white fleshed fish
1tsp Ground Cumin (if you have seeds, dry fry them and crush yourself for a much better flavour)
1 Red Capsicum
1/2 red onion
Juice of 1 lime
To make the Salsa
Bring a pot of water to the boil. Remove the sheath from the corn and place it into the boiling water and cook for 10 minutes. To check the corn is cooked you can push the kernels with the back of a fork. If they give a little but spring back you're in business. Remove from the pan and leave to cool.
Dice the red pepper and the onion. Put 1 Tbsp Olive oil in a pan and cook the pepper and onion for about 5 minutes. You don't want to cook them right through, but just get rid of some of that bite that would exist if they were raw.
Using a knife cut the corn kernels off the husk and break them up so that you have your individual pieces of corn.
Dice the Avocado and combine with the red onion, red pepper and corn kernels.
Squeeze over the juice of the lime. Add some finely chopped coriander and drizzle some good quality Extra Virgin Olive oil into the mix.
To cook the Fish
Pat the fish dry with a paper towel. Coat the fillets with the cumin and season with salt and pepper.
Place 1 Tbsp Olive Oil and a small knob of butter in a frying pan on medium heat.
Cook the fillets for about 3 minutes either side until cooked through.
Place the Salsa on a plate and top with the fillets. Eat and Enjoy!