posted by RisaG 02-11-100 5:27 PM
* Exported from MasterCook *
Grilled Perch with Black Bean-Corn Salsa
Recipe By : RisaG/Bobby Flay
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Corn
Grilling & Bbq Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. perch fillets (4 fillets)
salt and pepper
1 cup marinade (Consorzio Tropical Grill) -- or your favorite
Black Bean-Corn Salsa:
1/2 cup cooked or canned black beans -- rinsed and drained
1/2 cup roasted corn kernels
2 tbsp. red onion -- finely diced
1/2 tbsp. jalapeno pepper -- finely diced
2 tbsp. lime juice
2 tbsp. basil chiffonade
2 tbsp. olive oil
salt and freshly ground pepper
1/2 hour before cooking, put fish in marinade. Let sit in refrigerator until ready to cook.
Prepare roasted corn for salsa (see notes). Make salsa and refrigerate until ready to eat.
Preheat GF Grill. When hot, remove some of the marinade from the perch. Place on the grill and close. Cook for 3 minutes. Open and unplug.
Serve with Black Bean-Corn Salsa on top.
NOTES : * If actually doing grilling outdoors, preheat oven to 350°F.
Prepare corn for roasting by removing all the silk and all but one layer of husk; dip each ear in water to moisten. Arrange the corn, husks covering kernels, on a baking sheet and roast for 45 minutes. Serve the ears whole or scrape the roasted kernels from the ears with a knife. One ear of corn will yield about 1/2 cup of kernels.
If using GF Grill (like I did), just put canned or frozen thawed kernels on a baking sheet. Put in a 350°F oven for 15-20 minutes until golden brown. Remove and let cool. Add to salsa.
Black Bean-Corn Salsa recipe is from Bobby Flay's Bold American Food, Published by Warner Books, ISBN #0-446-51724-0.
Copyright 1994 by Bobby Flay & Joan Schwartz.
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