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Recipe for grilled striped bass with corn and chorizo

Jessica Rinaldi For The Boston Globe

Serves 4

Simplicity is key in this dish. Too many flavors undermine the freshness of the fish — here it is seasoned simply with salt, pepper, olive oil, and a handful of fresh oregano at the end. Corn, onions, and chorizo are the perfect sweet, salty, meaty counterpoints to the fish. If you’re not catching your own striped bass, use another firm-fleshed white fish such as local swordfish.

Olive oil (for sprinkling)
5ears fresh corn, husked up to the last two layers
2tablespoons vegetable oil
1chorizo (about 8 ounces), diced
1clove garlic, chopped
1sweet onion, diced
Salt and pepper, to taste
4pieces skinless, boneless striped bass (about 1½ pounds total) or another firm-fleshed white fish
1teaspoon fresh thyme or oregano (for garnish)

1. Light a charcoal grill or turn a gas grill to medium-high. When the coals are ready, oil the grill. Grill the corn, turning often, for 8 minutes; cool. Remove the kernels from the cobs and transfer to bowl.

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2. In a skillet over medium-high heat, heat the vegetable oil. Cook the chorizo, stirring often, for 3 minutes. Add the garlic and onion and cook, stirring, for 5 minutes, or until the onion is translucent. Add the corn, salt, and pepper. Cook 3 minutes more. Transfer to a bowl and keep warm.

3. Use the olive oil to rub the fish and the grill. Set the fish on the grill and cook for 3 minutes. Turn 90 degrees to get grill marks and cook 3 minutes more. Turn and finish cooking for 5 minutes, or until the flesh is opaque.

4. Spoon the corn mixture onto each of 4 plates, add a piece of fish, and drizzle with olive oil. Garnish with fresh thyme or oregano. Adapted from Anthony Caturano

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