Grilled Fish with Chili-Corn Salsa the Editors of Publications International, Ltd.
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|
- 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.
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