Grilled Fish with Chilli-lime Corn and Asparagus

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Step 1

1. Combine lime zest, half the chilli and 1 tsp olive oil in a bowl. Brush over the corn cobs.

Step 2

2. Wrap each cob in tin foil.

Step 3

3. In another bowl, combine the lime juice, vinegar, spring onions, 1 tsp olive oil and remaining chilli. Set aside.

Step 4

4. Cook corn on the grill (or on a grill pan) for 10 min until lightly charred and tender.

Step 5

5. Pan-fry fish in remaining olive oil with sesame, mixed herbs and asparagus until tender and cooked through (about 5 min on each side).

Step 6

6. Serve fish and asparagus with corn on a bed of lettuce. Drizzle with the chilli-lime dressing and a dollop of guacamole.

Step 7

7. Set aside half for lunch tomorrow.