Chili - Corn Salsa with Grilled Fish

By KSmitherman

Ingredients

• 1 cup corn
• 1 large tomato, seeded and diced
• 1/4 cup thinly sliced green onions with tops
• 1/4 cup canned diced green chilies
• 1 tbs. chopped cilantro
• 1/8 tsp cumin
• 1 tbs. lime juice
• 4 tsp. olive oil, divided
• Salt and Pepper
• 1 1/2 pounds firm textured fish steaks or fillets such as salmon, halibut, sea bass or swordfish each 1 inch thick

Preparation

Step 1

Combine corn, tomato, green onions, green chilies. cilantro, cumin, lime juice and 2 tsp. of the oil in small bowl; mix well. Let stand at room temperature 30 minutes for flavors to blend. Brush fish with the remaining 2 tsp oil; season with salt and pepper. Preheat charcoal grill and grease rack. Place fish on grill 4 to 6 inches above solid bed of coals. Cook until opaque and just begins to flake. Serve with salsa.