Fresh kingfish and new season corn make a mid-summer must-try salad. Fresh, tasty and super-quick to prepare, it can be made on the barbecue at home or at your campsite, with limited dishes. This is a perfect recipe if you have spent the day on the beach or are backat work and feel like a light dinner. Add crusty bread to slurp up any juices.
Ingredients
600 g
Kingfish, fillets (Main)
1 Tbsp
Olive oil
2
Corn cobs
2 cups
Black eyed beans, cooked
½ cup
Chopped fresh coriander, and parsley
1
Avocado, cubed
1
Red chilli, finely chopped
1
Lemon, juice of
1 serving
Olive oil, to drizzle
Directions
Set barbecue to a medium heat.
Slice fish into medallions 1cm thick. Rub with oil and season with salt and pepper. Set aside.
Grill corn on barbecue for 10 minutes, turning occasionally until cooked and golden. Slice corn off cobs when cool enough to handle.
In a bowl, combine corn, beans, herbs, avocado, chilli and lemon juice.
Turn up heat on barbecue. Grill fish for 2 or 3 minutes each side until just cooked.
Serve salad on a platter. Top with the warm fish. Drizzle with olive oil and add a little extra salt and pepper if needed.
