Recipe provided by the Camo Gourmet.
- 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
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 while the scallions, 3-4. Remove the blackened skin from the chile when cool and finely chop. Likewise, chop the scallions and cut the corn from the cob in place everything in a mixing bowl. Add the remaining ingredients, drizzle with a little olive oil and mix thoroughly.
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 or so. Grill the tortillas over direct heat until marked and reserve. Remove the fish and let rest for 5-6 minutes and cut into 1-inch cubes. Serve with salsa, tortillas, and a side of quartered limes.