Grilled Fish with Chili-Corn Salsa

Grilled Fish with Chili-Corn Salsa

Grilled Fish with Chili-Corn Salsa

To prevent fish from sticking, cook on a clean, well-oiled, preheated grill.


Makes 4 servings


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


  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.

Check out more recipes for Southwestern