1 ear of corn, husked
2 vine ripened tomatoes, cored, seeded, and chopped
2 Tbsp. fresh lime juice
2 Tbsp. cider vinegar
2 Tbsp. chopped fresh cilantro
1 – 2 Tbsp. finely chopped fresh red or green chile pepper
salt and fresh ground pepper to taste
4 cod or orange roughy fillets, or other mild firm fish
Cook the corn in boiling water for 30 seconds. Cool under running cold water, then cut off the kernals. You should have about 3/4 cup kernals. Combine all ingredients in a bowl and serve fresh or chill up to 4 hours before serving.
Spray a nonstick grill grate with nonstick spray. Rinse and pat dry the fish fillets, then spray them with nonstick spray. Grill fish over hot coals for a few minutes on each side, just until fish flakes. Remove to serving plate.
Serve each fish fillet with salsa.