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Paprika fish with corn avocado salsa

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For a fuss-free dinner, make this Paprika fish with corn avocado salsa. It's tangy, flavour-packed and on the table in 30-minutes flat. Easy as!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Paprika fish with corn avocado salsa

Ingredients

  • 2 corn cobs, husks and silk removed
  • 1 tbs olive oil
  • 2 tsp sweet paprika
  • 2 tbs plain flour
  • 1 ripe avocado, stoned, peeled, coarsely chopped
  • 200g pkt cherry tomatoes, coarsely chopped
  • 1 red birdseye chilli, seeded, chopped
  • 1 tbs lime juice
  • 1 cup coriander leaves
  • 4 (about 600g) white fish fillets (such as basa or blue grenadier)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Brush corn cobs with some oil and sprinkle with half the paprika. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
  2. Step 2

    Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper. Dip the fish fillets in the flour to lightly coat.
  3. Step 3

    Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
  4. Step 4

    Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine. Transfer to a serving plate and top with fish to serve.

    Paprika fish with corn avocado salsa

    Paprika fish with corn avocado salsa
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • 2 corn cobs, husks and silk removed
    • 1 tbs olive oil
    • 2 tsp sweet paprika
    • 2 tbs plain flour
    • 1 ripe avocado, stoned, peeled, coarsely chopped
    • 200g pkt cherry tomatoes, coarsely chopped
    • 1 red birdseye chilli, seeded, chopped
    • 1 tbs lime juice
    • 1 cup coriander leaves
    • 4 (about 600g) white fish fillets (such as basa or blue grenadier)
      Description

      For a fuss-free dinner, make this Paprika fish with corn avocado salsa. It's tangy, flavour-packed and on the table in 30-minutes flat. Easy as!

      Method
      1. Step 1

        Brush corn cobs with some oil and sprinkle with half the paprika. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
      2. Step 2

        Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper. Dip the fish fillets in the flour to lightly coat.
      3. Step 3

        Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
      4. Step 4

        Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine. Transfer to a serving plate and top with fish to serve.