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Lemon wedges, to serveHerb and walnut salsa
Freshly ground black pepperCapsicum salad
PER SERVE: 1819kJ, protein 44.3g, total fat 13.3g (sat. fat 1.3g), cholesterol 104mg, carbs 29.2g, fibre 9.6g, sodium 223.9mg. Carb exchanges: 2. GI estimate: low. Gluten free.4 Divide between bowls and top with coriander, if you like, to serve.
1. Preheat a barbecue plate to medium. Spray the corncobs with cooking spray and season with pepper. Wrap, individually, in foil. Add the corn to the barbecue plate. Cook, turning once, for 20 minutes.
2. Meanwhile, spray the capsicum with cooking spray (for the capsicum salad). Add to barbecue plate. Cook, turning once, for 8-10 minutes or until the skin starts to char and blister. Transfer to a bowl. Cover with a plate and set aside for 5 minutes to allow the skin to sweat.
3. Herb and walnut salsa: Put the parsley, coriander, capers, garlic and walnuts on a chopping board. Chop until finely chopped and well combined. Transfer to a bowl. Stir in the lemon juice. Season with pepper.
4. Spray the fish with cooking spray. Season with pepper. Add to barbecue plate. Cook on each side for 2½ minutes.
5. Capsicum salad: Peel the barbecued capsicum, then cut into strips. Put in a medium bowl. Add spinach, cucumber, vinegar and oil. Toss to combine.6. Divide the fish between plates. Top with the salsa to serve. Accompany with the salad, corncobs and lemon wedges.