Grilled Fish with Chili-Corn Salsa

Grilled Fish with Chili-Corn Salsa

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 chilies 4  teaspoons olive oil divided 1  tablespoon coarsely chopped cilantro 1  tablespoon lime juice 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

Combine corn, tomato, green onions, green chilies, 2 teaspoons oil, cilantro, lime juice 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. Prepare grill for direct cooking; grease grid. Place fish on grid 4-6 inches above solid bed of coals, coals should be evenly covered with gray ashes. Cook, turning once, 4-5 minutes on each side or until fish turns opaque and just starts to flake.

Makes 4 servings.

Contributed by :

 * Catsrecipes Y-Group