Ingredients
Vegetable oil, for grill
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod or tilapia (about 1 inch thick)
Coarse salt and ground pepper
12 corn tortillas, warmed or lightly toasted
Corn and Tomato Relish, for serving
1 cup fresh corn kernels (from 2 ears corn)
1 medium tomato, diced small (1/2 cup)
1 scallion, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
(Note: add more cilantro and lime to relish)
Preparation
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.
Relish: In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper. Cook’s Note: To store, refrigerate in an airtight container, up to 1 day.
Cook’s Note In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.
