Spiced red snapper with apricot, chilli and charred sweetcorn salsa

September suppers should celebrate light summer eating. This bright salsa can also be used with barbecued halloumi or to lift grilled chicken, steak and burgers

For the salsa
2 cobs of sweetcorn 1 tbsp olive oil 3 apricots, stoned and diced 3cm-piece fresh ginger, peeled and very finely chopped 1 red chilli, deseeded and finely chopped 1⁄2 red onion, very finely sliced Juice of 1 lime Small handful coriander, chopped

For the fish
2 tsp mild chilli powder 1 tsp ground cumin 1⁄2 tsp ground turmeric Salt and pepper 4 large gurnard, bream or tilapia fillets, scaled and pinboned (ask your fishmonger to do this)
1 tbsp olive oil

To serve
Basmati and wild rice or quinoa, and lime wedges

Step 1) Slice the kernels from the sweetcorn cobs with a sharp knife. Place a large frying pan over
a medium-high heat and add the olive oil. Fry the kernels, stirring occasionally, until well-browned. Tip into a bowl and leave to cool. To finish the salsa, stir the remaining ingredients into the cooled corn, seasoning to taste.

Step 2) To make the spice mixture for the fish, combine the chilli powder, cumin and turmeric with a generous pinch of salt and pepper. Lay the fish fillets out on a board and dust with the spice mixture, paying particular attention to the skinless sides. Place a large non-stick frying pan over a medium heat and add the olive oil. Cut a couple of slashes into the skin side of each fillet, then lay them in the hot pan, skin side down, and hold them in place with a spatula to stop them curling up. Cook for about 3 minutes, until golden, turn over and cook for a minute more, then turn off the heat and leave to finish cooking in the residual heat for a couple of minutes. Serve with steamed basmati and wild rice, quinoa or couscous, a lime wedge and a generous serving of salsa.

Liked this? Why not try our Chicken and pistachio terrine with pickled cherries, or for more recipes go to our recipe channel

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