Barbecued fish with smoky corn salsa

Make the salsa first (it can be prepared a day ahead). Remove husks and silks from corn cobs, then boil cobs gently for about 12 minutes or until tender. Drain, then cool for 5 minutes. Rub cobs with some of the oil and cook over a hot barbecue grill until lightly charred. Cool, then use a sharp knife to cut the kernels off the cobs.

Grill tomatoes on a hot barbecue grill until skin blisters and peels. Transfer to a plate, discard most of the blackened skin (leave just a tad as it gives a refreshing bitter taste) and cut into quarters. Discard seeds then chop flesh coarsely.

In a bowl mix corn kernels, tomatoes, coriander and lime juice, adding the sea salt, plenty of freshly ground black pepper and the remaining oil. The salsa will keep for a day or two, covered and refrigerated.

Rinse fish thoroughly under running water, then pat dry with kitchen paper. Put the garlic, bayleaves, lemon rind and coriander stalks inside the cavity. Transfer fish to a large dish.

In a small bowl mix olive oil, lemon juice and salt. Pour over fish. Cover loosely and leave to marinate for 30 minutes, turning the fish once.

Open up fish grill, oil lightly and set fish inside. Sprinkle over half the crumbs, turn grill over and sprinkle second side of fish with crumbs. Secure clamp on the fish grill. Pour a little marinade over fish and set on the barbecue, marinated side down, over glowing coals or on a hotplate heated to just below medium. Cook for 20-30 minutes, turning and basting 2-3 times.

To check if the fish is cooked, insert a knife into the meatiest part; the flesh should have just a teensy pale flush – do not overcook it as the fish continues to cook as it stands. When ready, carefully turn fish onto a platter and serve immediately with the smoky corn salsa.

From Taste magazine, January 2008 .