Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
1 avocado, pit and skin removed
1 small tomato, cored and chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon hot sauce (more or less to taste)
Juice of 1/2 lime
Salt and ground black pepper, to taste
1/2 cup cornmeal
1/4 cup all-purpose flour
Pinch chili powder
1/8 teaspoon garlic powder
1/4 cup milk
1 pound mahi mahi (or other firm-fleshed fish)
4 large flour tortillas
1/4 head iceberg lettuce, finely chopped
1/2 cup tomato salsa, for serving
Lightly coat the grill grate with oil or cooking spray. Heat the grill to medium-high.
In a small bowl, combine the avocado, tomato, cilantro and hot sauce. Mash with a fork until well-mixed. Add the lime juice, mix well, then season with salt and pepper. Cover and refrigerate.
In a shallow bowl, combine the cornmeal, flour, chili powder and garlic powder
Source link: http://seattlepi.nwsource.com/food/372746_stayfood01.html
Right now, Colorado corn is at it's peak. So when the prices drop to ten cents a piece, try this method for grilling corn:
1. Peel off all of the husk except for the innermost layer: this layer is more moist than the others and is a little transparent. This gives the corn just enough protection from the grill heat to preserve the moisture in the corn while letting through the smoky flavor (much more so than wrapping tightly in foil).
2. Grill the corn over a medium-hot fire, turning every 2 minutes, until you see dark outlines of the kernels on the husk and the husk is charred and starting to peel away from the tip
Source link: http://www.examiner.com/x-451-Denver-Food-Examiner~y2008m8d2-Seasonal-Foods-Grilled-Corn-on-the-Cob
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