TLC Cooking "Grilled Fish with Chili-Corn Salsa"

Grilled Fish with Chili-Corn Salsa

Grilled Fish with Chili-Corn Salsa

YIELD Makes 4 servings
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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:

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.
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

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