Directions
Fish Rub Prep
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1.In a small bowl combine 1 TBS of smoked paprika, one TBS of Cumin, 1 zested lime, a pinch of sea salt and a generous amount of cracked pepper. Apply an even coat over the entire fish filet.
Heirloom Salad Prep
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2.
Remove the husks from the corn and apply a thin coating of OO, about 2 TBS for 3 pieces of corn. Slice two cups of heirloom tomatoes and ½ of a diced red onion to a bowl and set aside. On a hot grill, place the corn and jalapenos for 2 two 3 minutes or until there is a light char to them. Once the veg are grilled, lay down the fish at an angle skin side for 2 minutes and then flip for another 2 minutes ( it may take 3 minutes on each side depending on the heat of the grill.
Plating
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3.
In a large mixing bowl, remove the kernels from the cob and combine with heirloom tomatoes, chopped red onions and chopped jalapeno. Add lime juice, sea salt and tomatoes. On a plate or board, layer a generous portion of the salad over the grilled fish and add fresh basil.
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