Flounder with Fresh Corn Relish

Chef Ron's Famous

Flounder with Fresh Corn Relish

4 Flounder Filets (each about 6 ounces and at least 1/2 inch thick)

2 tablespoons paprika

1/2 teaspoon ground red pepper

1/2 teaspoon Seasoning salt

Fresh Corn Relish

Lime Wedges

Grilled baked potatoes (optional)

Rinse fish; pat dry with paper towels. Combine paprika, red pepper and seasoning salt in cup; lightly sprinkle on both sides of fish.

Oil hot grid to help prevent sticking. Grill fish on a covered grill over medium Kingsford briquets, 5 to 9 minutes. halfway, through cooking time, turn fish over and continue grilling until fish turns from translucent to opaque throughout. (grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness:. Serve with Fresh Corn Relish, lime wedges and potatoes, if desired. Garnish with tarragon sprigs.

Fresh Corn Relish

1/4 cup cooked fresh corn or thawed frozen corn

1/4 cup finely diced green bell pepper

1/4 cup finely silvered red onion

1 tablespoon vegetable oil

2 tablespoons seasoned rice vinegar

salt and black pepper

1/2 cup cherry tomatoes, cut into quarters

Toss together corn, green pepper, onion oil and vinegar in medium bowl. Season with salt and pepper. cover; refrigerate until ready to serve. Just before serving, gently mix in tomatoes.

Submitted by Chef Ron Cook

Regency Retirement Village

Good Day Cooking - October 16, 2009