Chili-Lime Grilled Fish with Roasted Corn Salsa Recipe

Chili-Lime Grilled Fish with Roasted Corn Salsa

	Reynolds Wrap® Non-Stick Foil
4	(4 to 6 oz. each) fish fillets (fresh or thawed)
	SEASONING RUB:
1/2	teaspoon chili powder
1/2	teaspoon ground cumin
1/2	teaspoon salt
1/4	teaspoon dried oregano
1/8	teaspoon black pepper
	MARINADE:
1/2	cup garlic flavored olive oil
1/4	cup fresh lime juice
	ROASTED CORN SALSA:
2	ears fresh corn-on-the-cob
3	tablespoons garlic flavored olive oil, divided
1	can (15.5 oz.) black beans, rinsed and drained
1	small red bell pepper, diced
1	small jalapeno pepper, seeded and chopped
1/3	cup chopped red onion
1/4	cup chopped fresh cilantro
3	tablespoons fresh lime juice
1/2	teaspoon salt
1/2	teaspoon ground cumin

PREHEAT grill to medium-high. Make drainage holes in two sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork; set aside.

PLACE fish fillets in a shallow dish. Combine rub ingredients; rub over fish. Combine marinade ingredients; pour over fish, turn to coat both sides. Cover with foil; refrigerate 30 minutes.

PREPARE salsa while fish marinates by brushing corn with 1 tablespoon garlic flavored olive oil; sprinkle with salt and pepper; set aside.

PLACE a sheet of foil with holes on grill rack with non-stick (dull) side towards food; immediately place corn on foil. Grill 15 to 20 minutes; turning until corn is brown and roasted. Discard foil.

CUT corn from cob; combine with remaining salsa ingredients in a medium bowl. Cover with foil; refrigerate.

REMOVE fish from marinade. Discard marinade.

PLACE second sheet of non-stick foil on grill as directed above; immediately place fish on foil.

GRILL 8 to 10 minutes in covered grill until fish flakes when tested with a fork. Serve with Roasted Corn Salsa./span

Number of Servings:

Nutrition Information:
(Per Serving)
calories     701

grams fat     41

% calories from fat     51

milligrams cholesterol     82

milligrams sodium     995

grams carbohydrates     43

grams fiber     12

grams protein     44