Ingredients
Marinade
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic
1/2 tsp cumin
1/2 tsp chili powder
1 tsp Old Bay
1/2 tsp ground black pepper
2 - 10 oz. packages of frozen cod (or maybe try shrimp)
Dressing
8 oz. sour cream
Adobo salsa to taste (1/4 cup)
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp Old Bay
Toppings
Red Cabbage
Tortillas
Cilantro
fresh salsa
Lime wedges
Preparation
Mix together marinade ingredients Place frozen fish into large zip-lock bag with marinade (1 hour for fillets, 1/2 hour for shrimp) Mix all dressing ingredients in container Pre-heat grill to very hot Chunk up pepper & green onion, and douse those plus the corn in olive oil. Start with corn directly on the grill grate, turn occasionally. After 5 minutes, add pepper chunks on grilling screen After another 5 minutes, add green onions to screen while grilling, shred red cabbage, and mix with a little of the dressing. cover and refrigerate until ready to serve. Remove vegetables from grill, wipe screen, re-oil and use to grill fish (5 minutes each side) While fish grills, cut pepper and onion into smaller bites, strip
