Instructions: Heat broth in medium-size non-stick skillet. Add corn, bell pepper and cumin, cook over medium-high heat for 5 minutes. Remove from heat, stir in scallions, olives and 1/4 teaspoon salt. Set aside.

Spray grill grid with olive oil cooking spray, spray fish with cooking spray.

Season with remaining salt, pepper and paprika. Place fish on grid over pre-heated grill. Cook for 8 minutes or until white, firm and cooked through.

To serve, place fish on 4 plates, top each with vegetables and add a lemon wedge.

Makes 4 servings. Serve a small green salad along with this.

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