Donna’s Grilled Cod Bruschetta and Grilled Mexican Street Corn Salad with Smoked Paprika Aioli

26 June 2016:  Dear Friends, I try to use the ingredients I have on hand to make our meals and Sunday's result was a riff on traditional bruschetta using cod as the base with the tomato topping also including crunchy croutons.  The corn salad came about after having a delicious Grilled Street Corn at a newly reopened local restaurant and I wanted the same flavors included in an easier to eat version that can be served at room temperature or chilled.  I hope you enjoy these new creations!  Best, Donna:

Donna’s Grilled Cod Bruschetta 

Ingredients:

2 pounds cod fillet

Salt and pepper to taste

12 ounces cherry tomatoes, multi-colored if available, chopped

3 green onions, chopped

1 Tablespoon garlic, minced

2 Tablespoons balsamic vinegar

1 teaspoon olive oil

2 Tablespoons basil leaves, chopped

1 cup croutons, preferable homemade

Method:

Preheat grill to medium-high heat.  Spray a large piece of foil with cooking oil and top with fish that has been seasoned with salt and pepper to taste.  Fold up sides slightly before adding remaining ingredients.  

Mix together remaining ingredients except croutons.  Spoon 2/3 of mixture on top of fish and seal foil on all sides.  Grill for 15 or more minutes until fish is white, flaky and cooked through.  Serve fish immediately with the rest of the tomato mixture on top and sprinkled with croutons.

Serves 2 - 3.

Donna’s Grilled Mexican Street Corn Salad with Smoked Paprika Aioli

Ingredients:

4 ears of corn, husked

1/4 cup mayonnaise (I prefer canola-based mayo)

1 Tablespoon garlic, minced

1 teaspoon lime juice

1 teaspoon smoked paprika

Salt and pepper to taste

5 ounces queso fresco cheese

1 Tablespoon cilantro leaves, chopped

1 Tablespoon parsley leaves, chopped

Method:

Preheat grill to medium-high heat.  Spray corn with cooking oil on all sides and season with salt and pepper to taste.  Grill about 10 - 12 minutes, turning every 3 minutes or so to allow the corn to slightly char.  Remove from grill and allow cobs to cool to room temperature.

When corn is cool enough to handle, remove kernels into large bowl.  Add the remaining ingredients and mix well.  Serve immediately or chill until serving time.

Serves 6.

Copyright 2016.