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Presented by Corporate Chef Timothy Groody
Yield: Four Servings
4 – 4 oz pieces white fish
1 tsp salt
1 tsp chili spice
3 T extra virgin olive oil
8 large shrimp peeled and split in 1/2
2 cups pico de gallo with juice (recipe below or buy a fresh Pico De Gallo at the grocery store)
1 T cilantro chopped
1 cup corn
Rub fish with salt, spice and a little of the olive oil. Grill over hot grill on one side to char. You can sear in a hot pan to caramelize one side of the fish. Remove fish from grill and place in a sauté pan with the other ingredients except shrimp. Bring to a boil on the stove. Add shrimp. Place in the oven and bake until fish and shrimp are cooked. Serve over rice or potatoes. Enjoy!!!!!
Pico De Gallo
1 cup diced roma tomatoes
2 T diced red onion
1 tsp chopped garlic
1 tsp chopped Serrano pepper
2 T lime juice
2 T chopped cilantro
1 tsp salt
Toss together and marinate 1 hour.
