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Grilled Snapper with Charred Corn Salsa

Whole snapper cooked on the barbecue, lime and olive oil, a charred corn salsa with red onion and coriander. Summer on a plate, ready in 25 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time10 minutes
Servings: 4 people
Calories: 480kcal

Ingredients

Fish

  • 1.2 kg whole snapper, scaled and gutted or 4 x 200g fillets, skin on
  • 3 tbsp olive oil
  • 1 lime, halved
  • 2 sprigs oregano or thyme
  • flaky salt and pepper, to taste

Charred corn salsa

  • 3 corn cobs
  • 1/2 red onion, finely diced
  • 1 red chilli, finely diced
  • 1 avocado, diced
  • 1 handful coriander leaves, chopped
  • 1 lime, juiced
  • 2 tbsp olive oil
  • flaky salt, to taste

Instructions

  • Preheat the barbecue to high. Brush corn cobs with oil and grill, turning, for 8 to 10 minutes until charred all over. Rest briefly then slice the kernels off.
  • Combine corn kernels with red onion, chilli, avocado, coriander, lime juice, olive oil and salt. Set aside.
  • Score the snapper 3 times on each side. Rub with olive oil and season generously. Tuck oregano sprigs and lime halves into the cavity.
  • Grill the snapper over medium-high heat for 6 to 7 minutes per side, brushing with more oil, until the flesh is opaque at the bone.
  • Rest for 5 minutes. Serve over a platter of the corn salsa with extra lime.

Notes

Don't move the fish too early. Let it form a crust on the grill side or the skin tears when you flip it.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 24g | Protein: 42g | Fat: 24g | Saturated Fat: 4g | Sodium: 380mg | Fiber: 6g | Sugar: 6g