Grilled Fish Fillets with Corn and Vegetables

Ingredients

• 4 corn cobs
• Salt
• 1 tsp sugar
• 400 g cocktail tomatoes
• 1 Avocado
• 1 Red Onion
• 2 Garlic cloves
• 4 tbsp white balsamic vinegar
• 6 tbsp grape seed oil
• 2 tbsp freshly chopped parsley
• Pepper (freshly ground)
• 4 white fish fillets about 180g each (e.g., sea bass)

Instructions

1. 1.

   Peel, clean and cook the corn in salted water with sugar for about 20 minutes.

2. 2.

   Wash and halve the tomatoes. Peel, halve, pit and slice the avocado into thin wedges. Peel the onion and garlic; slice the onion into fine rings and finely chop the garlic. Mix the garlic with vinegar and 4 tbsp oil. Add parsley and season with salt and pepper. Toss the tomatoes, avocado and onion gently together and arrange on plates. Remove the corn from water, halve it and place on the plate. Drizzle everything with dressing.

3. 3.

   Rinse the fish, pat dry, brush with remaining oil and season with salt and pepper. Place on grill and cook about 6 minutes until golden brown. Serve with the vegetables.