INGREDIENTS
Salt and pepper to taste
2 cups fresh or frozen corn kernels (thaw)
6 sprigs fresh cilantro, roughly chopped
2 tsps. red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 pinch cumin
2 limes, juice removed and saved
4 bluefish fillets
1 tsp. canola oil
DIRECTIONS
Preheat oven to 225 degrees.
Mix first seven ingredients together in a glass or ceramic bowl. Cover for at least one hour.
Brush fillets with oil.
On a medium-hot grill, cook fillets for 2 to 3 minutes on each side.
Remove from grill and place in oven for 3 to 5 minutes.
While fish are in the oven, heat skillet until hot, add salsa and cook 2 minutes or until all ingredients are warm.
Remove from heat.
Arrange bluefish on plates and garnish with salsa.
Serves 4.
