• In a medium bowl, combine coconut water, jalapeño, garlic, lime zest and juice, chili powder, salt and pepper. Place fish in a resealable plastic bag. Add marinade and refrigerate for 20 minutes.

  • Meanwhile, bake fries per package directions. Heat grill to medium. Add corn and grill for 10 minutes, turning occasionally.

  • After corn has cooked for 4 minutes, add fish to grill, reserving marinade. Grill for 6 minutes, turning once. Remove to a platter. Pour marinade into a small saucepan and bring to a boil. Boil for 3 minutes and spoon over fish.

  • In a small bowl, blend butter, lime zest, lime juice and salt. Brush over corn. Serve fish and corn with sweet potato fries.

Nutrition Facts

451 calories; 17 g total fat; 4 g saturated fat; 63 mg cholesterol; 807 mg sodium. 49 g carbohydrates; 6 g fiber; 32 g protein;