Rub the fish filets with the marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper.

Prepare the grill. Place the fish on direct high heat and cook until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook.

Serve with the Salsa.

Black Bean, Corn, & Tomato Salsa

Place the olive oil in a small stainless steel sauce pot over medium heat. Add the onions, garlic, salt, cumin, coriander, and oregano to the warm oil and cook 5 minutes, stirring often. Do not brown. Add the Rotel tomatoes and simmer for 2-3 minutes. Add the black beans and corn and cook five minutes more. Stir in the thinly sliced green onions and lime juice and remove from the heat.

Best if made at least one day in advance. Allow salsa to reach room temperature before serving.

Yield: 3 cups