Ingredients
For the salsa:
12 tomatillos,husks removed
2/3 cup seeded and diced tomato
2 jalapeno peppers,seeded and diced
2/3 cup seeded and diced cucumber
2/3 cup chopped red onion
2/3 cup diced red bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice

For the sea bass:
1 cup buttermilk
1 cup cornmeal
salt to taste
freshly ground black pepper
8 sea bass fillets,red snapper or catfish (4 ounces each)

Instructions
For the salsa:
1. Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.
2. Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about 5 minutes. Drain and puree in a blender until smooth. Pour into the bowl containing the corn. Add the tomatoes, jalapenos, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

For the sea bass:
1. In a large skillet, heat the olive oil over medium heat.
2.Pour the buttermilk into a shallow dish and sprinkle the cornmeal onto another shallow dish. Season the fish fillets with salt and pepper; dip each fillet into buttermilk, then dredge in cornmeal.
3. Saute the fish fillets until lightly browned, 3 to 4 minutes per side.
4. Transfer to warm plates and serve with room-temperature salsa on the side.

Serving Size: 1 fillet of fish and 1/2 cup of salsa

Nutrition Information (per serving) Calories - 309
Carbohydrate - 29 g
Fat - 10 g
Fiber - 3 g
Protein - 25 g
Saturated Fat - 1 g
Sodium - 628 mg

Ingredients
2 ears of fresh corn
12 tomatillos,husks removed
2/3 cup seeded, diced tomato
2 jalapeno peppers,seeded and diced
2/3 cup seeded, diced cucumber
2/3 cup chopped red onion
2/3 cup diced red bell pepper
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
salt to taste
freshly ground black pepper

Instructions
1. Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.
2. Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about 5 minutes. Drain and puree in a blender until smooth. Pour into the bowl containing the corn. Add the tomatoes, jalapenos, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

Serving Size: about 1/2 cup of salsa

Nutrition Information (per serving) Calories - 64
Carbohydrate - 14 g
Fat - 1 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 0 g
Sodium - 170 mg

Ingredients
1 ear corn, shucked
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped red onion
1 tablespoon chopped scallions
1/2 tablespoon seeded, chopped jalapeno pepper
1/2 teaspoon chopped, fresh cilantro
1/2 avocado
salt to taste
freshly ground black pepper

Instructions
1. Preheat the grill or oven to 450°F.
2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes.
3. Meanwhile, mix the lime juice, olive oil, vinegar, red onion, scallions, jalapeno and cilantro together in a bowl.
4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl. Pit, skin and chop the avocado and add that to the bowl.
5. Season with salt and pepper.

Serving Size: 2 tablespoons

Nutrition Information (per serving) Calories - 108
Carbohydrate - 12 g
Fat - 7 g
Fiber - 3 g
Protein - 2 g
Saturated Fat - 1 g
Sodium - 82 mg

Ingredients
2 ears corn, husks and silks removed
1 teaspoon olive oil
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh basil leaves
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
pinch sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions
1. Preheat the grill to medium-high.
2. Brush the corn with the olive oil. Grill the corn until it is golden brown on all sides, about 8 minutes. Remove the corn from the grill and let it cool.
3. When the corn is cool enough to handle, shave the kernels from the cob with a knife.
4. Toss the corn kernels, tomatoes, basil, lime juice, extra virgin olive oil, sugar, salt and pepper together in a mixing bowl. (The salad can be made in advance and stored in the refrigerator for 3 days.)
5. Serve the salad at room temperature or slightly chilled.

Serving Size: 3/4 cup

Nutrition Information (per serving) Calories - 89
Carbohydrate - 13 g
Fat - 4 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 1 g
Sodium - 600 mg