Spicy Grilled Red Snapper Taco Salad
 
Makes 4 servings
Ingredients
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground red pepper
  • 3 tablespoons olive oil, divided
  • 4 (6-ounce) red snapper fillets
  • 4 ears yellow corn, shucked
  • 2 poblano peppers
  • 1 yellow onion, thinly sliced
  • 3 cups chopped mixed salad greens
  • 8 radishes, thinly sliced
  • 1 cup crumbled cotija cheese
  • 2 cups crumbled corn tortilla chips
  • Cilantro-Lime Dressing (recipe follows)
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. In a small bowl, stir together brown sugar, salt, paprika, garlic powder, and ground red pepper.
  3. Brush 2 tablespoons oil onto fish. Sprinkle sugar mixture onto both sides of fish. Grill fish until flesh is white and firm, about 4 minutes per side. Using tongs, rotate fish 45 degrees to create crosshatch grill marks; grill for 1 minute. Turn fish, and repeat procedure. Remove fish from grill.
  4. Brush remaining 1 tablespoon oil onto corn; grill corn, turning occasionally, until tender, about 6 minutes.
  5. Grill poblanos and onion, turning occasionally, until wilted and charred, 3 to 4 minutes. Place peppers in a resealable plastic bag, and let stand for 5 minutes. Peel, and discard skin, seeds, and stem. Chop poblanos.
  6. Using a sharp knife, cut corn kernels from cob.
  7. Arrange greens on a serving platter. Top with corn, poblanos, onion, radish, cheese, tortilla chips, and fish. Serve with Cilantro-Lime Dressing.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spicy-grilled-red-snapper-taco-salad/