Photo: Cedric Angeles; Styling: Rachel Burrow
All the ingredients are super fresh and make for a great summertime dinner after a long day in the sun. If you have leftover corn salad, save it for lunch the next day.
1. Heat grill to medium (350°F to 450°F). Lightly coat fillets with olive oil, and sprinkle both sides with sea salt and black pepper. Place fillets, skin side down, on grill. Grill, covered, until fish is white, flaky, and tender, 8 to 10 minutes. Remove to a plate, and cover to keep warm.
2. Divide Corn-and-Chorizo Salad among 8 warm plates. Top with fish. Top with remaining half of the scallion greens (from salad), and drizzle with Herb Vinaigrette.