1.5 pounds wild pacific cod
2 cobs of corn
1 pint grape tomatoes
1 10 ounce package frozen shelled edamame
3 green chiles
2 tablespoons olive oil
1/2 Vidalia sweet onion
salt and pepper to taste
Turn grill to medium-high. Place corn on the cob with husks on grill. Roll cobs 90 degrees every 3 minutes for a total cooking time of about 12 minutes. Peel and chop onion in half. Cut into wedges. Place tomatoes, onion and edamame in a bowl. Drizzle with oil and stir until all veggies are covered. Place vegetables in a mesh grilling pan and place on grill. Cook for as long as it takes corn to cook or until tomatoes seem slightly roasted. Brush green chiles with olive oil. Place green chiles on grill and cook for approximately 2-3 minutes a side until skin is brown. Remove from grill and let cool. Remove skin and dice.
Remove corn from grill and let cool. Then remove husks and cut corn in strips from cobs. In a large bowl, place corn, edamame, green chiles and tomatoes. Let onions cool and cut into smaller pieces. Serve as is or drizzle with olive oil and balsamic vinegar or lemon juice. Sprinkle with salt and pepper to taste.
Brush cod with olive oil. Drizzle with lemon juice and sprinkle with salt and pepper. Place on grill. Cook for approximately 3-4 minutes aside, until fish turns opaque white. Serve cod with salad. Drizzle cod with lemon as needed.