INGREDIENTS

• 4 ears corn; shucked
• 1 serrano chili pepper
• 2 tspn. fresh lime juice
• Salt & pepper
• 2 tspn. tandoori spice mix*
• ¼ cup butter; softened
• 1½ lb. skin-on salmon fillet
• 1 cup Greek yogurt
• ¼ cup seedless cucumber; chopped
• 3 Tbs. fresh cilantro; chopped

INSTRUCTIONS

Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

INGREDIENTS

• 2 Tbs. lime juice
• 2 Tbs. olive oil
• ½ tspn. chili powder
• 1 garlic clove; minced
• 3 ears of red sweet corn; grilled or boiled
• ¼ cup red onion; chopped
• ½ cup red pepper; chopped
• 1 large avocado
• ¼ tspn. salt

INSTRUCTIONS

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado, salt and lime dressing and gently mix together.

INGREDIENTS

• 2, 1-inch halibut fillets
• Salt & pepper; to taste
• 1 tspn. melted butter or olive oil
• Lime slices; for serving

• 1 tspn. butter or olive oil
• 1 large garlic clove; minced
• ½ small onion; chopped
• 1 small zucchini; chopped
• ½ red bell pepper; chopped
• 3 mushrooms; chopped
• 1 ear of sweet corn; cut off the cob
• Salt & pepper; to taste
• 1 pinch of smoked paprika
• 2 tspn. fresh lime juice

INSTRUCTIONS

Preheat oven to 425°F. Place each fillet on the center of a piece of parchment paper, drizzle with butter/oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent. In a small baking pan (8″ x 8″), place 2 packets of fish and bake for 15 minutes or until the fish is cooked through and flakes easily. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/oil and let melt. Add onions and garlic and sauté for 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and sauté for another 2–3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and sauté for another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer sauté, drizzle with extra lime juice and more salt and pepper to taste.