Spiced Fish with Crunchy Corn Salsa

• 1 cup frozen corn, thawed
• 1 jalapeno, minced
• 1/2 cup diced red onion
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 lime, juiced

• 1 tablespoon cayenne pepper
• 2 teaspoons ground black pepper
• 1 tablespoon salt
• 4 (4-ounce) snapper fillets
• 2 tablespoons olive oil

Heat grill pan over high heat.

In a medium bowl, mix together corn, jalapeno, red onion and green & red bell peppers. Stir in lime juice. Let sit in the refrigerator for 30 minutes or longer. Season with salt, to taste

Meanwhile, in a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. You will have more spices than needed – just save the extras for next time.

Lower heat to medium-high, arrange fillets on the hot grill pan, and cook for 4 minutes per side. Remove the pan from heat and let the fish rest, covered by foil, 5 minutes. Serve the fish over warmed black beans and topped with a heap of corn salsa.

Enjoy!