Smoky Fish With Charred Corn Salad Summer Grilling Recipe

smoky fish with charred corn salad

Chelsea Kyle

Toss everything on the grill (even the limes!) for a fast feast that delivers major flavor. Satisfying and swoonworthy, indeed.

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Yields:

1
– 4


servings

Total Time:

0

hours

20

mins

4


6-oz skinless fillets firm white fish (halibut, striped bass, tilapia)

1/3
c.

fresh cilantro, chopped

1/4
c.

Castelvetrano olives, pitted and chopped

1
oz.

Manchego cheese, finely grated

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  1. Heat grill to medium-high. Grill corn, turning occasionally, and lime halves, cut-side down, until lightly charred, 1 to 2 min. for limes and 6 to 8 min. for corn.
  2. Squeeze half charred lime over fish and drizzle with oil, then season with paprika and ½ tsp each salt and pepper. Grill until opaque throughout, about 3 min. per side.
  3. Cut corn from cob and toss in bowl with juice of 2 lime halves, then chopped cilantro, olives, Manchego, and pinch each salt and pepper.
  4. Serve fish with corn and squeeze juice of remaining lime half over top.

Per serving: 306 cal, 10 g fat (4 g sat), 34 g protein, 531 mg sodium, 23 g carb, 6 g sugars (0 g added sugars), 4 g fiber

This article originally appeared in the May/June 2022 issue of Women’s Health.

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