I think it is quite acceptable for me to post a 'quick' meal after such a long break. I have been trying to get to the computer all week but I keep getting caught up with work stuff! (which reminds me I need to put on my dough for pita bread, as I need to knock out 60 before tomorrow......welcome to a caterers life!).
My MIL was up in Sydney this week and popped over for dinner on Tuesday. We hadn't had fish for what seems like forever, so when we were discussing dinner at breakfast, it was arranged Nic would pick some up on his way home from work this evening. It is at this point where the dinner plans went by the way side and nothing else was planned until 30 minutes before we needed to be eating. As I opened the fridge door, I was holding my breath and praying I had enough veggies in the crisper to get us through this meal.
Now because my MIL was over, I didn't want to have an argument with the boys on eating veggies (thought I'd save that for another day), so I was a little worried when my eye first fell upon the swede I brought (a vegetable I love roasted but the rest of the family thinks disgusting!). As luck would have it I managed to find some beans and corn and then knew exactly what I'd do with the fish.
Whenever I get fish I immediately think of salsas. Not sure why but I do love the fresh, vinegary flavour of diced tomatoes mixed with vinegar, oil and herbs. Any salsa compliments fish brilliantly and is also something the whole family loves- which is a bonus when guests come for dinner!
While my potatoes were roasting in the oven, I diced up the salsa, popped the corn and beans on to cook and then finished the salsa. Nic walked in the door with the fish and we were eating a delicious meal within ten minutes. The only problem was, we all wanted seconds!
I used dill for the herb as I has quite a bit of it in the fridge but basil, thyme or coriander would work just as well.
Bean and corn salsa
2 whole fresh tomatoes, seeded and diced
1/2 red onion, diced finely
2 corn cobs, cut all kernels off before cooking
1 cup beans, cut into 5cm pieces
2 tablespoons chopped dill
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
salt and pepper
Pre-cook your corn and beans until colour brightens and then refresh in cold water, drain and set aside.
In a medium bowl add chopped tomato, onion, dill, vinegar and oil.
Mix, add vegetables, season with salt and pepper and leave for 5 minutes for flavours to meld.
Serve with pan seared fillets of fish and roasted potatoes.