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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Grilled Fish with Chili-Corn Salsa
Yield: Makes 4 servings
To prevent fish from sticking, cook on a clean, well-oiled, preheated grill.
Ingredients:
1
cup cooked corn
1
large tomato, seeded and diced
1/4
cup thinly sliced green onions with tops
1/4
cup canned diced green chiles
1
tablespoon coarsely chopped fresh cilantro
1
tablespoon lime juice
4
teaspoons olive oil, divided
1/8
teaspoon ground cumin
Salt and black pepper
1-1/2
pounds firm-textured fish steaks or fillets such as salmon, halibut, sea bass or swordfish, each 1 inch thick
Cilantro sprigs for garnish
Preparation:
1.
Combine corn, tomato, green onions, green chilies, cilantro, lime juice, 2 teaspoons oil and cumin in small bowl; mix well. Add salt and pepper to taste. Let stand at room temperature 30 minutes for flavors to blend.
2.
Brush fish with remaining 2 teaspoons oil; season with salt and pepper. Preheat charcoal grill and grease grill rack. Place fish on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with grey ashes). Cook, turning once, 4 to 5 minutes on each side or until fish turns opaque and just begins to flake. Serve with salsa. Garnish with cilantro.
This recipe appears in:
Southwestern
