This is an awesome recipe that I keep on hand for summer weekend meals. It is obviously not vegan, and it uses corn; however, it is gluten-dairy-egg-free, BUT keep in mind if you use cabbage slaw, the mayo has eggs unless you purchase the vegan variety. And watch out for soy! If you’re like me, you’ve given up the mayo thing all-together.

Serves 6-8

For Corn Avocado Salsa:
A “heavy handful” (maybe ½ c. rough chopped and loose) of each: fresh dill, cilantro, parsley
12 large basil leaves
¼ c. sweet onion, chopped
1 T. chopped jalapeno pepper
2 T. olive oil
Juice of 1 lime, divided in half
¼ t. sea salt
1 ear fresh white corn, cut off cob
1 avocado, cut into small cubes

Process (food processor or blender) herbs, onion, pepper, olive oil, juice from ½ lime, and sea salt until well blended, but not perfectly smooth. Transfer this mixture to a glass serving bowl and add corn, avocado, and remaining lime juice. Stir and refrigerate until ready to use. 

For fish:
1 lb. white fish filet like mahi mahi or cod, I’ve even used the extra-firm Wahoo; use whatever you like as long as it will hold up to grilling (in other words, this is not a recipe for Dover sole and the like)
Juice of 1 lemon
2 T. olive oil
½ t. red pepper flakes
¼ t. cumin (adjust to taste)
¼ t. sea salt

Shredded cabbage slaw of your choice, optional

8 Corn tortillas (I use the smaller ones and don’t over stuff them; you can adjust this to your personal preference)

Extra fresh chopped cilantro, lime wedges, and tomato wedges for garnish

 Prepare Corn Avocado Salsa and refrigerate until ready to use.

Whisk oil, lemon juice, pepper flakes, cumin, and salt together in a shallow glass dish. Add fish, turn once, and marinate for 15 minutes. While fish marinate, heat grill to medium-high heat. 
 
Place fish on grill and grill for approximately 5 minutes per side, depending upon the thickness of the filets. Cook until fish flakes when picked with a fork. Watch carefully so as not to overcook. 

Place the fish on a clean plate and tent with foil while you grill the tortillas for a few seconds on each side, until warm. Remove tortillas from grill. Flake fish and divide it evenly among the tortillas. Top with cabbage, if using, and a generous amount of the corn avocado salsa. Serve with wedges of lime, a sprinkling of cilantro, and tomato wedges. Enjoy!

 
 


Comments


Your comment will be posted after it is approved.


Leave a Reply