Spiced snapper with BBQ corn and pineapple dressing

Spiced snapper with barbecued corn and pineapple salsa

Dr Jane Varney - Research Dietitian, 23 January 2017

Adapted from a recipe on www.taste.com.au
Serves 4
  • 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

Pineapple Salsa

  • 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.

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