Grilled Fish with Chili-Corn Salsa
Browse the recipe 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