Pan seared Dab Roulade with grilled corn, brussel sprouts and goat cheese

1 lb Dab (American Plaice) filets

5 ears of corn husks removed

12-15 brussel sprouts tossed in olive oil

1/4 cup crumbled goat cheese

2 limes

½ cup chopped parsley

¼ cup cider vinegar

¼ cup olive oil

Salt and pepper

Preheat your grill to the highest temperature

Place the ears of corn on the grill racks and close the grill. Grill until it is semi charred

Turn the heat down to medium high and place the brussel sprouts on the grill. Grill until semi charred and soft to the touch.

When cool, remove the corn from the cob and cut the brussel sprouts in half.

In a separate bowl zest and juice the limes, then add the cheese, parsley, vinegar and oil

Drizzle over the grilled corn and brussel sprouts and season with salt and pepper.

For the fish, turn the filet so the flesh side is on a flat surface. From the tail of the filet, roll tightly into itself to create a pinwheel. When all the filets have been rolled, in a large sauté pan heat a ¼ cup of olive oil on high, place the rolls seam side up and cook until golden brown. Flip the roulade over and lower the heat to medium and cook for 2-3 minutes or until the fish is fully cooked. Serve the fish over the salad. Enjoy!