Grilled Fish With Caper-Herb Salsa And Corn

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Grilled Fish With Caper-Herb Salsa And Corn

Yield: 4 Prep 30 mins Cook 45 mins


  • 2 tablespoons  chopped mint
  • 3 tablespoons  chopped flat-leaf parsley
  • 1 cup  chopped white onion
  • 2 tablespoons  chopped capers (rinsed if packed in salt)
  • 1 teaspoon  kosher salt
  • 1/8 teaspoon  ground black pepper
  • 2 tablespoons  lime juice
  • 3 tablespoons  olive oil
Corn and Fish:
  • 4 ears of husked corn
  • 2 tablespoons  olive oil
  • 1 clove garlic, minced
  • 1 teaspoon  ground coriander
  • 1 teaspoon  kosher salt
  • 1/4 teaspoon  ground black pepper
  • 1 1/4 fish filets (snapper, bluefish, or cod)
  • Sprigs of mint


1. For salsa: Combine mint, parsley, onion, capers, salt, pepper, lime juice, and olive oil. Set aside.

2. Rub corn with extra oil and grill over medium-high heat until slightly charred, about 10 min.

3. While corn cooks combine olive oil, garlic, coriander, salt, and pepper and rub mixture over fish. Place filets in a grill basket with a few sprigs of mint. Grill, turning once, until fish is cooked through, 8 to 10 min total.

4. Cut corn from cobs and serve alongside the fish. Top fish with salsa and mint sprigs.

Nutrition Facts

  • cal.(kcal)390,
  • Fat, total(g)20,
  • chol.(mg)52,
  • sat. fat(g)3,
  • carb.(g)22,
  • fiber(g)3,
  • pro.(g)33,
  • sodium(mg)1213,
  • Percent Daily Values are based on a 2,000 calorie diet
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