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
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.
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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