Ingredients
1
can (7 oz) whole kernel sweet corn, drained
1
medium plum (Roma) tomato, chopped (1/3 cup)
2
medium green onions, chopped (2 tablespoons)
1
tablespoon cider vinegar
2
teaspoons honey
3/4
teaspoon dried oregano leaves
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
4
halibut or salmon steaks (about 6 oz each)
2
tablespoons Worcestershire sauce
1/2
teaspoon coarse ground pepper
1/4
teaspoon dried oregano leaves
Preparation
Heat gas or charcoal grill. In small bowl, mix relish ingredients; set aside.
Brush halibut with Worcestershire sauce; sprinkle with pepper and oregano.
Place fish on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until fish flakes easily with fork. Serve fish with relish.
