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🍽️ Grilled fish fillets with corn and vegetable salad

526 kcal · 30 min · 4 servings

Ingredients

• 4 ears of corn
• salt
• 1 tsp sugar
• 400 g cocktail tomatoes
• 1 avocado
• 1 red onion
• 2 garlic cloves
• 4 tbsp white balsamic vinegar
• 6 tbsp grape seed oil
• 2 tbsp freshly chopped parsley
• pepper (from the mill)
• 4 white fish fillets approx. 180 g each (e.g. dogfish)

Instructions

1. 1. Peel the corn and remove the husks.
2. 2. Fill a pot with salted water and add the sugar.
3. 3. Cook the corn in this water for about 20 minutes until tender.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut the tomatoes in half.
6. 6. Peel the avocado.
7. 7. Cut the avocado in half lengthwise and remove the pit.
8. 8. Cut the avocado flesh into thin slices.
9. 9. Peel the onion.
10. 10. Slice the onion into thin rings.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Mix the chopped garlic with the vinegar and 4 tablespoons of oil.
14. 14. Add the parsley to the garlic mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Gently mix the tomatoes, avocado, and onions together.
17. 17. Distribute the vegetables onto the plates.
18. 18. Remove the corn from the cooking water.
19. 19. Cut the corn cobs in half.
20. 20. Place the corn next to the vegetables on the plates.
21. 21. Drizzle everything with the prepared dressing.
22. 22. Rinse the fish fillets briefly.
23. 23. Pat the fillets dry with a kitchen towel.
24. 24. Brush the remaining oil onto the fish fillets.
25. 25. Season the fish with salt and pepper.
26. 26. Place the fish on the grill.
27. 27. Grill the fish for about 6 minutes until golden brown.
28. 28. Serve the fish together with the vegetables.

Nutrition per serving

• kcal: 526
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 34 g