Grilled Fish with Avocado and Corn Salsa

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4 Cod, Mahi Mahi or Swai fillets - thawed
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

For Corn Salsa
2 fresh ears of corn shucked and removed from the cob or 2 cups of frozen corn
1 small jalapeno pepper - seeded and chopped
1 firm ripe avocado, cubed
1/2 cup red pepper, chopped
1/3 cup diced purple onion
3 tablespoons olive oil
2 teaspoons sugar (I like to use Lakanto Monkfruit instead for sugar free version)
1 tablespoon vinegar
1/4 teaspoon Kosher Flake Sea Salt
1/4 teaspoon freshly ground black pepper

Feel free to play with the salsa recipe. Sometimes I make it without avocado if I don't have one or I'll add black beans instead of fish for a vegetarian recipe.


For the Salsa
Combine all ingredients in a large bowl and chill. Can be made a couple hours in advance.

For the fish
Heat indoor or outdoor grill to medium high.

In small dish, combine olive oil, cumin, chili powder, salt and pepper. Add fish fillets and coat both sides with mixture well.

Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through to an internal temp of 145 degrees and fish flakes easily.

Serve with chilled corn salsa!


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