fish with charred corn salsa

styling by Catrine Kelty | photo by Keller + Keller

Charred Corn Salsa
2 ears corn, husk and silks removed
6 tablespoons canola oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small (or 1/2 medium) red onion, peeled and cut in half horizontally
1 small jalapeño
Juice from 1 lime, or to taste
1 tablespoon honey, or to taste
2 tablespoons minced fresh cilantro

4 4-ounce pieces of white fish (cod, haddock, or halibut)

  1. Brush all sides of corn with 2 tablespoons oil and season with salt and pepper.
  2. Preheat grill to medium-high heat.
  3. Grill corn until lightly charred on all sides, 5-10 minutes. Remove corn and allow to cool.
  4. Brush cut sides of red onion and outside of jalapeño with 2 tablespoons oil and season with salt and pepper. Place onion cut-side down on grill along with jalapeño and cook for about 5 minutes, until lightly charred. Turn jalapeño and cook on other side, another 3-5 minutes. Remove jalapeño and onions and allow to cool.
  5. Remove kernels from corn and place in a bowl. Finely chop red onion and add to bowl.
  6. Remove and discard seeds from jalapeño (if you want extra heat, leave some seeds in). Finely chop jalapeño and add to bowl. Add lime juice and honey and season with salt and pepper. Add cilantro and gently stir to combine. Taste for flavor and adjust as desired. Set aside.
  7. Brush fish on both sides with remaining 2 tablespoons oil and season top side with salt and pepper. Place on grill and cook (without flipping) until fish releases easily, about 5 minutes. When ready, turn fish over to finish cooking, about 5 minutes depending on thickness (fish is done when it’s opaque and cooked completely through and easily flaked).
  8. Transfer fish to a serving platter. Spoon a bit of salsa over each piece. Transfer any remaining salsa to a serving dish and serve with fish.

Serves 4.