At Shore Fire, I’m tasked with keeping an eye on many of the women’s magazines that offer delicious recipes every month: Woman’s Day, Family Circle, Woman’s World, Redbook, etc. I also have the joy of working with the restaurateur-turned-GRAMMY-winning artist Zac Brown who also just released a gorgeous cookbook of his own (Southern Ground – avail at: http://bit.ly/SGCookbook1) and has revived my interest in food magazines as well.
What I’m getting at is I have my finger on the pulse of kitchens across the country – which I LOVE. In fact, when not at Shore Fire or at a show I’m cooking my heart out at home.

So, as the summer season near (and the grill is almost ready to be fired up), I wanted to share one of the best recipes I’ve come across in a magazine in quite some time. Thanks to the Deen Bros. and their first issue for bringing what my fiance calls “MexiFish Salad” to the table.

This photo came from The Mom Chef but mine looked very similar.

Fresh Corn Salad with Pan-Seared Mexican-Style Red Snapper and the Creamy Lime-Cumin Dressing (Deen Bros.)Makes 2 servings

1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 small onion, sliced into 1/2-inch-thick rings
3/4 cup fresh corn kernels
2 red snapper fillets
2 tablespoons olive oil, divided
3/4 cup chopped tomato
6 cups torn romaine lettuce
Creamy Lime-Cumin Dressing (recipe follows)

1 In a small bowl, combine chili powder, cumin, salt, garlic powder, and pepper; sprinkle over corn, onion, and fish.

2 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion to skillet; cook for 1 minute. Add corn; cook for 1 minute. Remove from pan. Add remaining 1 tablespoon oil to pan. Add fish; cook for 3 minutes per side or until fish flakes easily when tested with a fork. Remove from pan; cut into 1-inch pieces. Divide onion, corn, fish, tomato, and lettuce between 2 plates. Serve with Creamy Lime-Cumin Dressing.

Creamy Lime-Cumin Dressing

Makes about 11⁄2 cups
**Note: I made half this amount and there was still twice more than an human could possibly need.

1 cup sour cream
1/2 cup whole milk
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon sugar

1 In a small bowl, combine sour cream, milk, lime zest, lime juice, salt, cumin, chili powder, and sugar. Cover and chill for at least 2 hours or up to 24 hours.