This grilled fish dinner has a Latin flair and uses fresh summer ingredients.
2 Thresher shark fillets
Fish seasoning: Cajun, seasoned salt or lemon pepper
¼ cup corn (roasted and cut off the cob)
About 10 cherry tomatoes, quartered
½ large avocado, diced
1 Tbsp diced canned jalapenos (or one fresh jalapeno, seeded and diced)
1 green onion sprig, diced
Juice from one lime
Rice & Beans:½ cup rice
1 cup chicken broth
2 tsp extra virgin olive oil (EVOO)
½ can of black beans
In a rice cooker, cook rice in broth and EVOO. Once rice is cooked, stir in beans to heat through.
Meanwhile, season and grill heat over med-high heat. Depending on thickness, grill for about 3-4 minutes per side, or until cooked all the way through.
While fish is grilling, make relish. In a small bowl, combine all ingredients. Season with salt and set aside.
To plate, create a bed of rice and beans, top with fish and spoon relish over fish.
Helpful hint: Make sure you rub the fish with oil before seasoning or spray the grill to prevent the fish from sticking.