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Crispy Mexican Fish Salad

Now this is a colourful meal! A combination of crispy oven-baked fish with fresh veggies and a citrusy, herb drizzle make it the perfect, healthy dinner for the warmer months.

Once you’ve put all the ingredients together, serve it in a bowl, over rice or spoon into warm tortillas for easy-to-eat wraps.


  • 500g white fish (like basa or flathead)
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon Mexican seasoning
  • 2 tablespoons olive oil, plus a little extra
  • salt and pepper
  • 2 corn cobs
  • 1 avocado, cubed
  • 1 tin black beans, drained and rinsed
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, chopped in half
  • 2 limes
  • 1 bunch fresh coriander
  • 1 garlic clove
  • 2 tablespoons cold water


  1. Preheat oven to 180 degrees. Line a tray with baking paper.
  2. Chop the fish into small chunks, about 3cm long.
  3. In a bowl, combine the oil, juice of ONE lime, Mexican seasoning and breadcrumbs.
  4. Add the fish and mix thoroughly to coat.
  5. Spread the fish out evenly in one layer on the baking paper.
  6. Bake in the oven for about 20 mins or until crispy and golden. No need to turn.
  7. Bring a pot of water to the boil and cook the corn cobs until tender, then drain.
  8. Finely chop a handful of coriander and place in a small bowl.
  9. Add cold water, remaining lime juice and a drizzle of olive oil.
  10. Season with salt and pepper and set aside – this will be your dressing.
  11. Shave the kernels off the corn cobs and place onto your serving platter or in your salad bowl.
  12. Start adding your other salad ingredients: black beans, cherry tomato, red onion, avocado. You may wish to add other salad veggies like baby spinach, grated carrot, etc.
  13. Add the fish on top and drizzle with dressing.
  14. Serve as is, on a bed of brown rice or in warm tortillas.

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