This cheerfully peppery South Western Salsa will be a joy for the family to try alongside our famous Fish Friday hake, perfect to satisfy any seven year old salad sceptic out there!
This cheerfully peppery South Western Salsa will be a joy for the family to try alongside our famous Fish Friday hake, perfect to satisfy any seven year old salad sceptic out there!
Preheat the oven to 180 ºC. Lay the frozen Fish Friday onto a baking tray. Place into the oven to cook until golden brown. Add the corn to a medium-size pot of boiling water and boil for 8 minutes. When cooked, remove from the water. Brush the corn with olive oil. Set a frying pan over high heat and sear the corn on all sides to char evenly. Remove the corn from the pan and allow to cool enough to handle. Cut the corn off the cob. Mix the corn, black beans, peppers, avo, tomatoes, onion, garlic, jalapeno, cumin and coriander together. Add a splash of olive oil and the zest and juice of the lime. Season with salt and pepper and then toss to combine and incorporate all the flavours. Serve the crispy Fish Friday with a side of Southwestern salsa and enjoy. If you prefer, add a few nacho chips to each plate to scoop up all that tasty salsa.
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
Crispy Fish Friday served with a cauliflower and potato side curry.
© Sea Harvest Group
