Mahi Mahi With Corn & Tomatillo Salsa

For Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes.

At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides.

When vegetables are cool enough to handle, remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper.

Place them all in a stainless steel bowl and mix with the jalapeno and cilantro and season with salt and pepper. Reserve.

For Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.

To Serve: Heat a non-stick skillet over high heat. Roll fish fillets in ground pistachios. Spray oil on skillet and cook fillets on both sides to lightly brown and cook through.

Divide salsa between serving plates, place fish on top and drizzle sauce around the fish.