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
Category:Cathy's Recipes