• 4 x 150g blue-eye trevalla fillets
• lime wedges, to serve

Bean & capsicum salsa

• 400g can borlotti beans, drained, rinsed
• 310g can corn kernels, drained, rinsed
• 1 red capsicum, seeded, finely chopped
• 1 red onion, finely chopped
• 1/3 cup chopped coriander
• 2 garlic cloves, crushed
• juice 1 lime

1. Heat a large non-stick frying pan on medium. Spray with oil.

2. Season fish to taste. Cook for 3-4 minutes each side until cooked through.

3. BEAN & CAPSICUM SALSA. In a large bowl, combine beans, corn, capsicum, onion, coriander, garlic and juice. Toss well. Season to taste.

4. Serve fish with bean salsa and lime wedges.
 

Variation

Fish alternatives: This recipe is delicious with any variety of fresh fish fillets.

* Recipe from ACP Magazines, reproduced with permission