This colorful and simple dish makes the most of fresh summer produce.
Grilled Grouper with Creole Tomato and Charred Corn Salsa
Serves: 4
Ingredients
- 2 ears corn, shucked
- 1⁄2 medium red onion
- 1 jalapeño
- 4 tablespoons olive oil, divided
- 2 beefsteak tomatoes, seeded and diced (about 2 cups)
- 1⁄2 cup chopped green onion
- 1⁄2 cup chopped fresh cilantro
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 (1-inch-thick) grouper fillets
- 1 tablespoon Creole seasoning
- Garnish: lime slices
Instructions
- Heat a grill pan over medium-high heat.
- Brush corn, red onion, and jalapeño with 2 tablespoons oil. Add to pan, and cook, turning occasionally, until lightly charred on all sides, 5 to 7 minutes. Place vegetables in a large bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes.
- Cut corn off cobs into another large bowl. Finely dice red onion, and add to bowl. Stem, seed, and finely dice jalapeño, and add to bowl. Stir in tomatoes, green onion, cilantro, garlic, lime juice, salt, and black pepper. Cover and refrigerate until ready to use.
- Heat a grill pan over medium-high heat.
- Brush fish with remaining 2 tablespoons oil. Rub with Creole seasoning. Add to pan, and cook until browned and fish flakes easily with a fork, 3 to 4 minutes per side. Serve with salsa. Garnish with lime slices, if desired.
