Print
ShareGrilled Fish With Caper-Herb Salsa And Corn
Yield: 4 Prep 30 mins Cook 45 mins
Ingredients
- 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
- 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
Directions
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
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (20 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!
