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Grilled Snapper With Sweet Corn Salsa

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

10 minutes


4 servings


2  Scarlet Snapper Fillets (about 1 pound)

4  tbsps.  fresh lime juice, divided

1  tbsp.  San Marc Olive Oil

1  tsp.  dried McCormick Chipotle Chili Powder

Sweet Corn Salsa:

1  tbsp.  San Marc Olive Oil

4  ears  corn-on-the-cob (for 2 cups kernals)

1  cup  chopped sweet onion

1  cup  chopped Poblano or bell pepper

2  tsps.  minced garlic

1/4  cup  chopped cilantro leaves

*  McCormick Salt and Ground Black Pepper


Lay fish on a baking sheet, skin-side down. Set aside 2 tablespoons lime juice for salsa. Blend remaining 2 tablespoons juice with oil and chili powder. Drizzle over tops of fish; turn to coat. Season with salt and set aside 10 to 20 minutes.

Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed. Oil grill grate well to prevent fish from sticking.

Meanwhile, shuck corn; cut kernels from ears with a sharp knife. Chop onion and pepper. Mince garlic. Chop cilantro leaves.

Place fillets on grill grate, skin-side up, 4 inches above medium heat (375 degree grill surface temp.) Cook 5 minutes; turn fillets over carefully; cook 5 minutes longer, if 1-inch thick, or until color turns from translucent to opaque (white). Cut each fillet into 2 portions.

While fish cooks, heat 1 tablespoon oil in a large, nonstick skillet over medium heat. Sauté onion and pepper 5 minutes or until crisp-tender. Add corn and garlic; cook 1 more minute. Remove from heat; stir in lime juice and cilantro; season to taste with salt and pepper.
Nutritional Information
No Nutritional Information Available
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