Grilled Taylor Blues with Fresh Corn Salsa

Recipe courtesy of Virginia Marine Products Board.

Recipe Ingredients:

Salsa:
3 ears fresh or frozen corn, kernels removed
6 sprigs fresh cilantro, roughly chopped
2 teaspoons red onion, finely chopped
1 jalapeño, seeded and finely chopped
2 limes, juice removed and saved
1 pinch ground cumin
Salt and cracked black pepper, to taste

1 teaspoon light olive oil
4 bluefish fillets (6 to 8 ounces each)

Cooking Directions:

1. To Make Salsa: Mix all vegetables and spices together in a non-corrosive bowl. Toss; cover and let set for at least 1 hour.
2. Brush fillets with oil.
3. On a medium-hot, clean grill, cook bluefish fillets for 2 to 3 minutes on each side. Remove from grill and place in a preheated 225°F (105°C) oven for 3 to 5 minutes.
4. While fillets are in the oven, heat skillet until it is hot, add salsa and cook approximately 2 minutes or until all ingredients are warm. Remove from heat.
5. To Assemble: Arrange bluefish on plates and garnish with salsa.

Makes 4 servings.

Recipe and photograph courtesy of Virginia Marine Products Board.