By: ABRAR KHAN

Smoky Fish With Charred Corn Salad Recipe

Toss everything on the grill for a fast feast that delivers major flavor. Satisfying and swoonworthy, indeed.

4 ears corn, shucked 2 limes, halved 4 6-oz skinless fillets firm white fish (halibut, striped bass, tilapia) 1 1/2 tsp. olive oil

Ingredients

1/2 tsp. smoked paprika Kosher salt and pepper 1/3 c. fresh cilantro, chopped 1/4 c. Castelvetrano olives, pitted and chopped 1 oz. Manchego cheese, finely grated.

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,

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.

3

Serve fish with corn and squeeze juice of remaining lime half over top.

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

Per serving:

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