Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.
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