Char-grilled Trevally with Avocado Corn Salad

Preparation:  10 minutes

Cooking: 10 minutes

Serves: 4

600g Trevally fillets, de-boned (tropical, blue fin, blue spot)

1 tblspn olive oil

1 shallot, chopped

Fresh corn from 2 large cobs

red capsicum, finely diced

1 large avocado diced

cup chopped fresh coriander

cup white wine

2 tblspn lemon juice

2 tblspn red wine vinegar

Heat a non-stick frying pan on high, add the oil and sear the trevally for 1 - 2 minutes or until starting to soften. Remove from pan. Cover with foil and keep warm in a low oven. Add the shallot, corn and capsicum to pan and cook, stirring for 1 - 2 minutes. Add the avocado, coriander and white wine. Cover and steam for 1 minute or until heated through.

Place avocado corn mixture on heated plates and top with trevally. Add lemon and vinegar to the pan and whisk into pan juices. Pour over the fish and serve immediately.