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: Edit

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