23 January 2017
2 corn cobs, husks and silk removed
2 teaspoons ground turmeric
1 teaspoon curry powder
1 tablespoon canola oil
4 (150g each) snapper fillets (skin on)
1 lemon, quartered
Steamed white long-grain rice, to serve
400g fresh pineapple, peeled, finely diced
Green tips of 1 spring onion, thinly sliced
1 red capsicum, finely diced
1 green chilli, seeded, finely chopped
2 tablespoons lemon juice
1.Cook corn in boiling water for 5 minutes. Drain, cool and cut corn into 2.5cm-thick rounds.
2.To make the pineapple salsa: place pineapple, spring onion, capsicum, chilli and lemon juice in a bowl. Stir to combine.
3.Combine turmeric, curry powder and oil in a small bowl. Place fish on a plate and brush both sides with the turmeric mixture.
4.Heat a barbecue hotplate or frying pan on medium-high heat. Cook the fish, skin-side down, for approximately 3 minutes. Turn and cook the fish for a further 3 minutes or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.
5.Add corn and lemon quarters to the barbecue hotplate. Cook for 3 minutes or until golden and just starting to char. Place steamed rice on serving plates. Top with fish, pineapple salsa and serve with corn and charred lemons.