Active Time
30 Mins
Total Time
40 Mins
Yield
Serves: 8
Photo: Cedric Angeles; Styling: Rachel Burrow

How to Make It

Step 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.

Step 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.

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