2 large tomatoes, seeded and chopped
3/4 cup canned black beans, rinsed and drained
1/2 cup frozen whole kernel corn, thawed
3 Tbsp. thinly sliced green onions
2 Tbsp. snipped fresh cilantro
1/4 cup olive oil, divided
2 Tbsp. lime juice, divided
1/4 tsp. ground cumin
1 jalapeno pepper, finely chopped
1/8 tsp. garlic powder
Make Salsa: Combine tomatoes, black beans, corn, green onions, cilantro, 2 tablespoons of the olive oil, 1 tablespoon of the lime juice, cumin, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Refrigerate, covered, for 6 to 24 hours.
Combine remaining olive oil and lime juice with garlic powder; brush over both sides of each fish fillet. Place fish in an oiled grill basket or on a large oiled piece of heavy foil with slits in it. Grill directly over medium heat for 6 to 8 minutes, or till fish flakes easily with a fork, turning after 4 minutes. Serve fish with salsa.
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