MEXICAN FISH WITH CORN SALSA
Updated: Sep 17
Late Summer into Fall is often a time for festive flavors, and a Mexican inspired dish is a good way to make that happen. The fish we are chasing this time of year include members of the tuna family, striped bass, Mahi-Mahi, Red Fish, and other sturdy white-meat fish (Sword Fish, Halibut, Cod, or any number of fish you might find while fishing the Pacific Coast of Mexico) that work well taking on bold flavors on the grill or griddle. It is also a good time to enjoy the last of the fresh corn or any your froze earlier in the summer. If your plans call for a great recipe to share your catch, try Mexican Fish with Corn Salsa.
Here are your Ingredients
4 Fillets firm white fish
An oil spray or PAM
1 “Sachet” taco seasoning of your choice or one you choice to “throw together”
1 lemon- wedged
2 tsp oil
2 corncobs worth of corn, kernels removed (3 would work fine too!)
1/2 (or whole? It’s up to you) green “capsicum” (this is really the fresh whole pepper of your choice depending on your need for heat- or not) (finely chopped, small)
1 Tomato (finely chopped, medium)
1/2 Red onion (finely chopped, small)
1 tbs Lime juice
1/4 cup Coriander (chopped)
1 Clove garlic (minced)
Salt and pepper
Here are your Directions
To make the corn salsa:
Bring a saucepan of water to the boil
Add corn kernels. Cook 2-3 minutes before draining, refreshing kernels in cold water.
Drain again. Add corn and the rest of salsa ingredients in a bowl and mix.
For a little extra flavor, put some char on the peppers and the corn either by grilling the peppers and corn on the cob or saute in a cast iron skillet
To make the Mexican fish:
Sprinkle taco seasoning over each fish fillet.
Heat a large non-stick grill/griddle/frying pan at/on medium
Add oil and place fish seasoning side down.
Cook for 2-3 minutes, spray top side of fish lightly with oil, turn and cook for further 2-3 minutes. Cooking times will depend on what type of fish you are using.
Place fish on a board to rest for a couple of minutes. Serve fish with corn salsa and a lemon wedge on the side.
Have a bowl of restaurant style tortilla chips on the table and don’t be afraid to “scoop” a few bites of your fish/salsa