Grilled Fish and Peruvian Corn Purée, Spring Salad

The sun is out and it's time to use the grill! A perfect night for grilling outside, we decided to have grilled bluefish over a tasty Peruvian corn purée.  This dish would also go well with swordfish, mahi mahi, or halibut.  The corn purée was delicious and sweet; perfect with the bluefish.   We decided it could have been a little more grainy and less puréed, and could also use a little less cilantro to let the corn flavor come out.  Overall a fine, fun dish, and it was great to be grilling again.  We also grilled zucchini and peppers.  The spring salad-- a Cuban recipe which included grilled pineapple, avocado, and cabbage-- was fantastic.  Great way to start out the season!

Serves 4
Ingredients
4 fish fillets of choice
4 fresh corn cobs, or about a pound of frozen corn
2 cups water
3 Tbsp fresh cilantro
2/3 cup vegetable oil
1 medium red onion, finely chopped
2 chicken or vegetable stock cubes
1/4 t ground cumin
2 t chili sauce
40g/1.5 oz flour
salt and ground black pepper
lime halves to serve

How to Make
Slice the kernels off the corn cobs, or use frozen corn, and blend them with half the water in a blender of food processor.  Don't blend to a pulp; let a little texture remain throughout.  Put in a bowl and set aside.

Put the cilantro in the blender with half the remaining water and blend to a pureé.

Heat 2 Tbsp of the oil in a deep pan and fry the onion until golden.  Add the stock cubes, cumin, chili sauce and remaining water. Stir until stock cubes have dissolved.

Add the blended corn and simmer for 5-10 minutes, stirring constantly to avoid the mixture sticking.  Stir in the coriander purée and cook for 1 minute, then remove from heat.  Pour into a serving dish and keep warm.

Season the fish fillets with salt and pepper and grill.  Serve immediately over the corn purée and a lime half.

Bluefish, pinneaple, zuchini and peppers

Avocado and Grilled Pineapple Salad
Serves 4-5

Ingredients:
approx. 6 cups of mixed greens, watercress, and/or arugula
half a pineapple, peeled, cored, and cut into inch thick pieces
1 Tbsp sugar
2 garlic clove, finely chopped
1/4 cup virgin olive oil
2 Tbsp cider vinegar or fresh lime juice
1/8 tsp ground cumin
1 tsp salt
1/4 tsp ground pepper
1 large avocado
1/4 of an onion, thinly slivered lengthwise
small handful of red cabbage, thinly slivered

1. Get the pineapple grilling.

2. Prepare the greens.  Place greens in a colander and rinse under cold water, discarding tough stems. Pat dry with paper towels.

3. Prepare the dressing Place garlic, olive oil, vinegar or lime juice, cumin, salt and pepper in a small bowl and whisk to combine.  Taste for seasoning and set aside.

4. Cut avocado in half lengthwise around the pit and remove pit, then slice into 1 inch wide wedges.  Remove with spoon.

5. Assemble the salad. Place greens in medium sized bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with slivers of onion and cabbage and serve.