For this delicious pico de gallo, use the freshest, juiciest corn you can find because the kernels are not cooked.
Slideshow: Great Grilled Fish Recipes
2 cups fresh corn kernels (from about 4 small ears of corn)
2 cups quartered cherry tomatoes
1 small serrano chile pepper, thinly sliced
2 tablespoons finely chopped cilantro
Juice of 2 limes
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless striped bass, halibut, or other firm white fish fillets
Four 8-inch flour tortillas
1 Hass avocado, halved, pitted and diced
How to Make It
In a medium bowl, toss the corn with the cherry tomatoes, chile, cilantro and lime juice. Season the pico de gallo with salt.
Light a grill and brush the grates with olive oil. Season the fish with salt and grill over high heat, turning once, until charred on the outside and opaque throughout, about 4 minutes per side.
Meanwhile, grill the tortillas until warm and lightly charred, about 30 seconds per side. Top the tortillas with the fish, pico de gallo and diced avocado. Fold the tortilla over the filling and serve right away.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.