November 29, 2011
Print Recipe
Recipe provided by the Camo Gourmet .
Ingredients :
2 pounds halibut, mahi-mahi or fish steaks 1 ear corn, husked 6 green scallions 1 medium poblano chile 1 cup diced tomatoes, drained 2 avocados, hulled, unseeded and chopped 1 tablespoon lime juice 1 tablespoon garlic minced 1 tablespoon olive oil ¼ teaspoon kosher salt ½ teaspoon ground black pepper 4-6 limes, halved 1 package flour tortillas Salsa Directions :
Brush the corn and scallions lightly with oil and grill over medium heat until marked. Roast the chile until blackened and blistered in spots. The corn and chile will take about 10-12 minutes
Fish Directions :
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Brush the fish with olive oil and salt and pepper. Using a grill basket, grill the fish over high heat until firm to the touch, about 15 minutes
