Monday, 23 January 2017

Spiced snapper with barbecued corn and pineapple salsa

By Jane Varney

Adapted from a recipe on

Serves 4

  • 2 corn cobs, husks and silk removed
  • 2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon canola oil
  • 4 (150g each) snapper fillets (skin on)
  • 1 lemon, quartered
  • Steamed white long-grain rice, to serve
Pineapple Salsa
  • 400g fresh pineapple, peeled, finely diced
  • Green tips of 1 spring onion, thinly sliced
  • 1 red capsicum, finely diced
  • 1 green chilli, seeded, finely chopped
  • 2 tablespoons lemon juice


1.       Cook corn in boiling water for 5 minutes. Drain, cool and cut corn into 2.5cm-thick rounds.

2.       To make the pineapple salsa: place pineapple, spring onion, capsicum, chilli and lemon juice in a bowl. Stir to combine.

3.       Combine turmeric, curry powder and oil in a small bowl. Place fish on a plate and brush both sides with the turmeric mixture.

4.       Heat a barbecue hotplate or frying pan on medium-high heat. Cook the fish, skin-side down, for approximately 3 minutes. Turn and cook the fish for a further 3 minutes or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.

5.       Add corn and lemon quarters to the barbecue hotplate. Cook for 3 minutes or until golden and just starting to char. Place steamed rice on serving plates. Top with fish, pineapple salsa and serve with corn and charred lemons.
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