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Ladismith Cheese

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Garlic & Herb Fish With Esquites Corn Salad

This recipe with esquites corn salad and a yummy avocado dip will make your day!

Serves

4-6

Prep

25-30

Cook

25-30

Ingredients

  • 500g Sea Harvest Crisp & Chunky Garlic & Herb
  • 2 large sweet potatoes
  • Olive oil
  • Salt & pepper
  • Corn of 4 cobs
  • 1 clove minced garlic
  • 1 chopped red chilli
  • 10g chopped coriander
  • 40g grated pecorino
  • 2 tbsps sour cream
  • Juice of ½ lime

For the avocado dip:

  • 2 avocados
  • Juice of ½ lime
  • Salt & pepper

Preparation & Cooking

  1. Oven bake the Sea Harvest Crisp & Chunky Garlic & Herb according to the instructions on the packaging.
  2. For the sweet potato: cut 2 large sweet potatoes into thick rounds. Coat with a little olive oil, salt and pepper and place on a lined baking tray, bake for 25 – 30 minutes at 180°C.
  3. For the esquites corn salad: heat a little oil in a frying pan, add the corn of 4 cobs and fry until cooked through. Add 1 clove minced garlic and 1 finely chopped red chilli and cook for another minute. Remove from the heat and allow to cool.
  4. Transfer to a bowl and add 10g chopped coriander, 40g grated pecorino, 2 tbsps. sour cream and the juice of ½ lime.
  5. For the avocado dip: In a food processor, combine the flesh of 2 avocados, juice of ½ lime, salt and pepper and blend until smooth.

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