Crispy Black Bass with Sweet Corn Relish


1 2 lb black sea bass
2 large porcini mushrooms, sliced thickly
4 ears sweet corn
1 sweet onion, thickly sliced and grilled
1 T Preserved lemons, skin only, small diced
1 Jalapeno, diced
2 T Chives, chopped
Extra virgin olive oil

When cooking fish and other seafood, make sure your grill is very hot. It’s also good to lightly spray the grill with a cooking spray or lightly rub the grates with olive oil. When the grill is hot, place the whole fish on the grill and cook for 8-10 minutes. Carefully flip the fish only once while it is on the grill.

Sweet Corn Relish

Cut the porcini mushrooms into thick slices, about 1/4 inch in size and place on the grill, being careful they don’t slip through the grates. Place the 4 ears of corn on the grill and cook for 3-4 minutes. Cook sweet onion slices on the grill for 4-5 minutes, or until browned. Remove the mushrooms, onion and corn from the grill. Using a knife, cut the kernels of corn from the cob into a mixing bowl. Dice porcini mushrooms and onion, and add to bowl. Combine the rest of the ingredients into the mixing bowl, adding the extra virgin olive oil last. Spoon the relish over the cooked fish.

*Recipe courtesy of Image: Phaitoon /*