Fried Fish and Corn Salad
by Editorial Staff
Paprika is a wonderful addition to many dishes; smoked paprika is indispensable in the preparation of sausages. And this barbecue seasoning is very good. The fish is especially aromatic and tasty. A bright side dish of yellow corn, red pepper strips, and green spinach and basil leaves is undoubtedly also very beautiful.
Servings: 4
Ingredients
- Corn cobs – 2 pcs.
- Olive oil for lubrication
- Smoked paprika – 1 teaspoon
- Salt (sea)
- Olive oil – 2 tbsp
- Fillet of dense white fish (200 g each) – 4 pcs.
- Chili pepper, red, long – 2 pcs.
- Spinach, young leaves – 80 g
- Basil leaves – 1 cup
- Lime juice – 0.25 cups
- Olive oil – 2 tbsp
Directions
- Preheat your grill to high heat.
- Brush the corn with butter and grill, turning, until tender (about 10 minutes). Cover to keep warm. Reduce grill temperature to medium. Stir in the paprika and salt and 2 tbsp olive oil. Grease the fish and grill until tender (5 minutes on each side).
- Peel the chili and slice thinly. Place the corn, peppers, spinach and basil leaves, and fried fish on plates.
- Drizzle with lime juice and olive oil.
Enjoy your meal!
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