Cajun-Spiced Fish With Roasted Corn Salsa - cooking recipe

Ingredients

1 clove garlic, crushed
1 tbsp low-fat dairy-free spread, melted
2 tsp sweet paprika
1/2 tsp ground cumin
1 tsp ground white pepper
1/4 tsp cayenne pepper
4 None x 200g firm white fish fillets
3 None trimmed corn cobs
1 None small red onion, chopped coarsely
1 None medium avocado, chopped coarsely
250 g cherry tomatoes, halved
2 tbsp lime juice
10 g coarsely chopped fresh coriander

Preparation

Preheat oven to 220\u00b0C./ 200\u00b0C. fan. Gas mark 7.
Combine garlic and spread in small bowl; combine spices in another small bowl.
Place fish on oven tray; brush both sides with garlic mixture, sprinkle with combined spices. Roast, uncovered, about 15 minutes or until browned both sides and cooked as desired.
Roast corn on heated lightly oiled grill plate (or grill or barbecue) until browned all over. When corn is cool enough to handle, cut kernels from cobs with small, sharp knife.
Combine corn kernels in medium bowl with remaining ingredients. Serve fish with salsa.
A stack of warmed flour tortillas accompanies this flavoursome dish extremely well. Serve the fish and salsa with tortillas warmed briefly in a microwave oven until they become pliable.