2 ears corn, husked, desilked, in blanched in boiling salted water for 2 minutes, and drained
2 medium zucchini, cut lengthwise into 1-inch planks
2 medium summer squash, cut lengthwise into 1-inch planks
1 red onion, peeled and cut into 1-inch rings
1 red bell pepper, halved and seeded
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper to taste
1 tablespoon minced garlic
2 tablespoons roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh oregano
2 tablespoons fresh lime juice (about 1 lime)
5 to 7 dashes Tabasco sauce
4 8-ounce mahi mahi steaks, about 1 inch thick
Zest of 1 orange (orange part only), removed in strips and minced
2 tablespoons ground cumin
2 tablespoons vegetable oil
1. Put the corn, zucchini, summer squash, onion, and bell pepper into a medium bowl along with the olive oil and salt and pepper to taste and toss well to coat the vegetables. Lay the vegetables out on the grill over a medium-hot fire and, as they brown, flip them over; turn the corn several times. When each vegetable is nicely browned and cooked through, pull off the grill. You should count on 3 to 4 minutes per side for the bell pepper; 4 to 5 minutes per side for the zucchini, summer squash, and onions; and 5 to 7 minutes for the corn.
2. As soon as the vegetables are cool enough to handle, cut the corn kernels off the cob and cut all the other vegetables into bite-sized chunks. Combine all of the vegetables in a bowl, add the garlic, cilantro, oregano, lime juice and Tabasco, toss well, set aside.
3. Sprinkle the mahi mahi with salt and pepper to taste. In a small bowl combine the orange zest, cumin, and vegetable oil and mix well. Coat the mahi generously with this mixture and grill over the medium-hot fire for 5 to 6 minutes per side. To check for doneness: Cut into one of the mahi steaks and peek inside; it should be opague with no pink. Remove the fish from the fire. Put a generous helping of the vegetable hash on each plate, top with a mahi steak, and serve warm.