Chargrilled Corn Orzo Salad with Lemon & Herb Cape Whiting
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Description
Herb-rubbed Cape Whiting fillets served with a vibrant orzo salad with charred corn and a creamy green dressing.
Ingredients
Lemon & Herb Cape Whiting
Olive oil, for cooking
4 Sea Harvest Cape Whiting fillets, defrosted
2 Tbsp (30 ml) Cape Herb & Spice Lemon & Herb Rub
Salt and pepper, to taste
Green Dressing
1 C (250 ml) plain Greek yoghurt
2 spring onions, roughly chopped
10 g rocket, washed
5 g parsley, washed
1 avocado, peeled and flesh scooped
1 garlic clove
1 Tbsp (15 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 lemon, juiced
Cape Herb & Spice Atlantic Sea Salt
Cape Herb & Spice Black Pepper
Orzo Corn Salad
350 g orzo, cooked al dente and cooled
2 whole corn cobs
2 ripe avocados, cubed
1 small cucumber, finely diced
1 red onion, finely chopped (optional)
½ C (125 ml) garden peas, blanched
To Serve
Parmesan shavings (optional)
2 Tbsp (30 ml) pumpkin seeds, toasted
1 spring onion (green part only), thinly sliced on the diagonal
10 g fresh rocket, washed
Reserved peas and charred corn
Instructions
Lemon & Herb Cape Whiting
Place the Cape Herb & Spice Lemon & Herb Rub on a plate. Drizzle the Sea Harvest Cape Whiting fillets with olive oil, then roll in the seasoning, coating evenly on all sides.
Heat a frying pan over medium-high heat with olive oil. Cook the fish for about 3 minutes per side until just cooked. Set aside.
Green Dressing
Blend the yoghurt, spring onions, rocket, parsley, avocado, garlic, mayonnaise, mustard, honey and lemon juice until smooth. Season to taste and set aside until ready to use.
Orzo Corn Salad
Bring a large pot of well-salted water to the boil. Add the corn cobs and cook for 4 minutes, then remove and drain well. Pat dry with paper towel, brush lightly with olive oil, and char over an open flame or in a hot frying pan until evenly blistered. Allow to cool slightly, then slice off the kernels.
In a large bowl, combine the cooked orzo, corn, cucumber, red onion (if using) and peas. (Note: you can reserve some peas and corn to add to the top of the salad as garnish). Add half the dressing and gently toss to coat. Check the consistency and add more dressing as needed. Serve any remaining dressing on the side.
To Serve
Finish the orzo salad with Parmesan shavings, fresh rocket, toasted pumpkin seeds, spring onion greens and any reserved peas and corn. Serve alongside the fish with lemon or lime wedges for squeezing over.
