Grilled Fish with Asparagus and Chilli-lime Corn

Ingredients:

4 Fresh Corn on Cobs (834)

2 Bunches of Asparagus (1024)

2 Teaspoons of Lime Juice (8199)

2 Small red chillies (5505)

4 Teaspoons Olive Oil (39220)

1 Tablespoon Mirin (8086)

2 Spring Onions (26013)

4 x 150g White Fish Fillets

2kg Cornish New Potatoes (Scrappers) (23101)

5 Teaspoons Butter (4583)

Sprinkle of Salt (31245)

Method:

1. Combine lime juice, half the chilli and 3 teaspoons of olive oil. Brush this mixture onto the corn cobs and wrap each cob in foil.
2. In a new bowl, combine lime juice, mirin, spring onions and the left over chillies and olive oil.
3. Wash the potatoes and then bring to boil on the hob, leave for 10-15 minutes.
4. Preheat your barbecue to a medium-high heat, cook the corn whilst continuously turning for 8-10 minutes. Keep doing this until the corn is lightly charred and tender.
5. Spray your asparagus and fish with oil and cook the fish on each side for 3 minutes, gently fry the asparagus whilst continuously turning for 2-3 minutes, or until the spears are lightly charred.
6. Take the potatoes off the heat and drain away the water, add 5 teaspoons of butter and melt all over the potatoes, sprinkle salt.
7. Divide the fish, asparagus, corn and potatoes onto 4 plates, drizzle the chilli-lime dressing on top to serve, enjoy!