Good Friday Easter Traditional Mexican Fish Dinner

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.