Spiced Snapper with BBQ Corn & Pineapple Dressing

ingredients
2 corn cobs, husks and silk removed 150 g 5.3 oz
2 tsp ground turmeric 4 g 0.1 oz
1 tsp curry powder 2 g 0.07 oz
1  1⅓  Tbsp canola oil 18 g 0.6 oz
4 snapper fillets (skin on) 600 g 21.2 oz
1 lemon, quartered
Steamed white long-grain rice, to serve
Fresh pineapple, peeled, finely diced 400 g 14.1 oz
1 spring onion, green tips only, thinly sliced 5 g 0.2 oz
1 green capsicum, finely diced 300 g 10.6 oz
1 green chilli, seeded, finely chopped 28 g 1 oz
2  2½  Tbsp lemon juice 40 g 1.4 oz

Method

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.

---

Hints

Nutrition Information (per serve)
Energy	1683 Kj / 402 cal
Protein	36.00g
Carbohydrates	46.00g
Sugar	18.80g
Total Fat	7.70g
Saturated Fat	1.30g
Fibre	6.80g