Toss everything on the grill (even the limes!) for a fast feast that delivers major flavor. Satisfying and swoonworthy, indeed.
ears corn, shucked
6-oz skinless fillets firm white fish (halibut, striped bass, tilapia)
Kosher salt and pepper
fresh cilantro, chopped
Castelvetrano olives, pitted and chopped
Manchego cheese, finely grated
- 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.
- 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.
- 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.
- 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.