Ingredients

• 1 small ear fresh corn
• 1/2 cup cucumber
• 1/4 cup red onion
• 1 garlic clove
• 1/4 cup red bell pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh cilantro
• 4-1/2 tablespoons lime juice
• 1 pound fresh haddock
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Preparation

1. Turn on broiler.
2. Cook cleaned ear of corn in a grill pan or on a hot grill until grill marks are apparent. Stand ear of corn upright. Using a sharp knife, cut kernels from stalk.
3. Peel and dice cucumber. Dice onion, bell pepper; peel and mince garlic; chop cilantro.
4. In a bowl, combine cucumber, onion, garlic clove, red pepper, cayenne pepper, cilantro, grilled corn kernels and 1-1/2 tablespoons lime juice. Place in the refrigerator and allow flavors to blend.
5. Cut fish into four 4-ounce fillets. Score fillets lightly with a sharp knife. Season with pepper, garlic powder and onion powder. Drizzle fillets lightly with remaining 3 tablespoons lime juice. Arrange on baking sheet lined with parchment.
6. Place baking sheets under broiler and cook until golden brown or cooked thoroughly. (Internal temperature of fish should reach 145° F.)

Helpful hints

• Adjust the amount of cayenne pepper used to match your tastefor spiciness.
• The recommended internal temperature of cooked fish is 145° F. Cooking time varies with thickness of fillets.
• This recipe works well with trout.
• Substitute 1/2-cup frozen or unsalted, canned corn kernels for fresh corn if desired. Stir in a skillet over high heat to toast before adding to salsa.