Toss everything on the grill (even the limes!) for a fast feast that delivers major flavor. Satisfying and swoonworthy, indeed.
Yields: 2-4 ServingsTotal Time: 0 hours 20 mins
4 ears corn, shucked2 limes, halved4 6-oz skinless fillets firm white fish (halibut, striped bass, tilapia)1 1/2 tsp. olive oil
Ingredients
1/2 tsp. smoked paprikaKosher salt and pepper1/3 c. fresh cilantro, chopped1/4 c. Castelvetrano olives, pitted and chopped1 oz. Manchego cheese, finely grated.
Ingredients
Heat grill to medium-high. Grill corn, turning occasionally, and lime halves,
Directions
1
cut-side down, until lightly charred, 1 to 2 min. for limes and 6 to 8 min. for corn.
1.2
Squeeze half charred lime over fish and drizzle with oil, then season with paprika and ½ tsp each salt,
Directions
2
and pepper. Grill until opaque throughout, about 3 min. per side.
2.2
1. 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.
Directions
3
Serve fish with corn and squeeze juice of remaining lime half over top.
Directions
4
06 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