Preparation:

Remove the corn kernels from the cob using a sharp knife and place kernels into a bowl. Cut avocado in half and remove large pit. Score the avocado with a paring knife and then scoop the flesh from the skin. Place ‘diced’ avocado into the bowl with the corn. Drain and rinse can of ready-to-eat black beans. Place the beans in with the corn and avocado. Juice the lime and make a dressing by whisking the juice with the olive oil. Toss all ingredients together and set aside in the refrigerator.

Coat the snapper skin with grapeseed oil and season the fish on both sides (skin and flesh) with salt and pepper. Place snapper skin side down on a hot grill. Cook 3 to 4 minutes per side (or until done). While fish is cooking, rough chop the cilantro.

To serve, quickly toss the corn salad to reincorporate the ingredients and spoon four equal portions onto the plates. Top with grilled snapper (skin side up) and chopped cilantro.