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  • 2 corn cobs, husk and silk removed, quartered
  • 2 medium tomatoes, diced
  • 1 Lebanese cucumber, diced
  • 1 avocado, peeled, seeded and diced
  • 1 red capsicum, seeded and diced
  • ½ small red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tablespoons freshly chopped coriander
  • 2 tablespoons lime juice, plus lime wedges to serve
  • olive or canola oil spray
  • 4 x 120g firm white fish fillets
  1. Place corn in a microwave-safe bowl with a tablespoon of water.
  2. Microwave, covered, on high (100%) for 4 minutes or until just tender.
  3. In a medium bowl, add tomatoes, cucumber, avocado, capsicum, onion, chilli, coriander and lime juice. Mix gently to combine.
  4. Heat a griddle or large non-stick pan on medium-high heat.
  5. Lightly spray corn with oil then cook on pan, turning frequently, for 5 minutes or until lightly charred; set aside. Lightly spray fish with oil then cook on grill for 2-3 minutes each side or until brown and cooked through.
  6. Serve fish with corn, salad and lime wedges.


Salsa can be made in advance though avocado is best added just before serving.


  • Replace tomatoes, cucumber and coriander with a bunch of sliced blanched asparagus and mint.

Storage Suggestions

  • Serve fish immediately.

Equipment List

  • Microwave safe bowl
  • Medium bowl
  • Spoon
  • Large non-stick frypan
  • Egg lifter


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information


462g Quantity per serving Quantity per 100g
Energy 129kJ 309kJ
Protein 30.8g
Fat, total 13.9g 3.0g
— Saturated 2.8g 0.6g
Carbohydrate 18.1g 3.9g
— Sugars 9.8g 2.1g
Fibre 9.7g 2.1g
Sodium 122.5mg 26.5mg