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Smoky Fish With Charred Corn Salad Recipe

All you need is 20 minutes from start to finish.

smoky fish with charred corn salad
Chelsea Kyle

Toss everything on the grill (even the limes!) for a fast feast that delivers major flavor. Satisfying and swoonworthy, indeed.

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Yields: 1 - 4 servings
Total Time: 0 hours 20 mins

ears corn, shucked


limes, halved


6-oz skinless fillets firm white fish (halibut, striped bass, tilapia)

1 1/2 tsp.

olive oil

1/2 tsp.

smoked paprika

Kosher salt and pepper

1/3 c.

fresh cilantro, chopped

1/4 c.

Castelvetrano olives, pitted and chopped

1 oz.

Manchego cheese, finely grated

  1. Heat grill to medium-high. Grill corn, turning occasionally, and lime halves, cut-side down, until lightly charred, 1 to 2 min. for limes and 6 to 8 min. for corn.
  2. Squeeze half charred lime over fish and drizzle with oil, then season with paprika and ½ tsp each salt and pepper. Grill until opaque throughout, about 3 min. per side.
  3. Cut corn from cob and toss in bowl with juice of 2 lime halves, then chopped cilantro, olives, Manchego, and pinch each salt and pepper.
  4. Serve fish with corn and squeeze juice of remaining lime half over top.

Per serving: 306 cal, 10 g fat (4 g sat), 34 g protein, 531 mg sodium, 23 g carb, 6 g sugars (0 g added sugars), 4 g fiber

This article originally appeared in the May/June 2022 issue of Women's Health.

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