Grilled Branzino with Heirloom Summer Salad

Directions

Fish Rub Prep

1. 
   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

1. 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

1. 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.