Citrus Grilled Corvina With Grilled Squash Recipes

SIMPLE GRILLED CORVINA RECIPE

Steps:

• Preheat grill to 425°F / 220°C.
• Remove fish from refrigerator and allow to come to room temp for 10 minutes while grill is heating.
• Slice half of the lime into wheels, reserving the other half.
• Squeeze lime juice from remaining half over the fillets, then season fish with salt and pepper (or Cajun blend, if using). Place lime wheels on top of fish.
• Using tongs, quickly place banana leaves on the grill and then place corvina fillets on top of leaves.
• Cook for 8 - 10 minutes, maintaining the temp on the grill. If it gets too hot, do not open the lid - simply turn down the flame or crack the lid, if necessary.
• Remove corvina from the grill and set aside to rest for 5 minutes before serving. Discard banana leaves.

GRILLED CORN SALAD WITH CHAYOTE SQUASH

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
• Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
• Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.