Place ears of corn in microwave; cook on high about 2 minutes; let cool. Remove husks.
Cut off kernels; set aside.
For salsa, combine the green onions, lime juice, jalapeno, oil, cumin, salt & pepper. Stir in
tomatoes, cilantro & reserved corn.
For fish, in a small bowl, whisk together the oil, lime juice, salt & pepper. Pour over the fish
fillets & let marinate for 20 minutes.
Remove the fish from the marinade & grill on a preheated grill or nonstick grill pan over
medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a
plate for 5 minutes.
Heat the tortillas on the grill or grill pan for 30 seconds on each side; or heat in the
microwave.
Break the fish into chunks, serve in tortillas & top with salsa.
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