YIELD Makes 4 servings
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 garnishPREPARATION:
- 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.