White fish with “corn guacamole”

My little boy, Luke, loves anything with avocados, and as such, names anything containing avocados “guacamole.” I’m not sure the seasoned chef would term this topping guacamole; rather, a corn salsa might be more apropos. Either way, this dish is very versatile because you can use any type of white fish and serve it with pretty much side dish you have on hand. The secret is in the sauce, or in this case, the salsa.

On this particular evening, I served blue marlin, but other possibilities include swordfish, halibut, red snapper, cod and/or tilapia.

The dish takes less than 30 minutes to prepare, another bonus.

Serves 3

Ingredients you’ll need:

  • 1 ear of corn (more if you wish to serve as a side vegetable, too)
  • 1 avocado, diced
  • 2 TBSP yellow or white onion, diced
  • 1 lime
  • 1/2 cup chopped tomatoes
  • 1-1 1/4 pounds white fish

Pantry items:

  • Olive oil
  • Salt and pepper to season
  • Lemon

Step 1: Prepare the salsa

Cook the corn either by grilling or boiling. If boiling, cook only about 3 minutes to avoid getting mushy. If grilling, brush with a little olive oil and and cook over medium heat for about 10 minutes, turning occasionally. After the corn has cooled, remove the kernels. Add the tomatoes, onion and avocado. Season with the juice of one small lime and salt.

Note: the salsa can be prepared ahead of time.

Step 2. Cook the fish

If using a meatier white fish (e.g., marlin, swordfish), season with salt, pepper and olive oil and grill about 5 minutes per side on medium heat, checking for doneness.

If using a flakier fish, pan fry in olive oil about 4 minutes per side, using medium heat. Note you can also “bread” the fish with a layer of seasoned flour if you wish.

Feel free to season the fish with fresh lemon juice either during or after cooking.

Step 3. Serve

Serve alongside your favorite vegetable(s) and garnish with lime.

Melinda Hinson