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!
Fish Friday with South Western Style Salsa
- Serves 3-5
- Prep: 25+ min
- Cook 20-30 min
Fish Friday with South Western Style Salsa
- Serves 3-5
- Prep: 25+ min
- Cook 20-30 min
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!
Ingredients
- 4 Fish Friday Fillets
- 2 sweet corn cobs
- 1 x 400 g tin of black beans, drained and rinsed
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 avocado, diced
- 10 plum tomatoes, quartered
- 1 small red onion, diced
- 1 garlic clove, finely chopped
- 1 pickled jalapeno, finely chopped
- 1 tsp (5 ml) ground cumin
- A handful of fresh coriander, chopped
- A splash of olive oil
- Zest and juice of 1 lime
- Sea salt and freshly ground pepper
- 1 small packet of nacho chips to serve *optional
Share this recipe
Method
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.
Play Video
How do I BAKE fish?
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.
More Delicious Recipes
Fish Friday with Chips & Salad, Served with Salsa Verde
Give your regular fish and chips dish a zesty upgrade! Test out this family favourite Fish Friday with Chips, Salad and Salsa Verde recipe.
