Cooking Instructions
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Step 1
Make the salsa: Use a sharp knife to remove the
Corn (2 ears)
from the cob. This is not hard. Just hold the cob vertically and carefully cut straight down.
Step 2
Heat 1 tbsp
Extra-Virgin Olive Oil (15 mL)
in a cast iron skillet. When hot, add the corn and sauté for 8-10 minutes until the corn is tender and well browned. Transfer the cooked corn to a large mixing bowl and let cool to room temperature.
Step 3
Slice the
Cherry Tomatoes (300 g)
lengthwise and add them to the corn along with the
Shallot (1)
and
Fresh Basil (15 g)
.
Step 4
In a small bowl combine the
Lemon (1/2)
,
Extra-Virgin Olive Oil (15 mL)
and
Garlic (1 clove)
.
Step 5
Pour the dressing over your salsa ingredients and gently toss. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
Step 6
While your salsa is cooling, prepare your
Halibut Fillets (4)
. I like to remove the skin from my fillets using a sharp knife, but you could also ask your fish monger to do this. Or leave the skin on, whatever floats your boat.
Step 7
Rub each filet with 1/2 tbsp
Olive Oil (30 mL)
and season both sides well with
Salt (to taste)
and
Ground White Pepper (to taste)
.
Step 8
Heat a grill, grill pan, or regular pan over medium heat. If you’re using an outdoor grill, make sure it's oiled.
Step 9
When hot, add your fillets and cook for approximately 4 minutes on each side or until opaque throughout. Do not move your fillets until it is time to flip them! They are very delicate.
Step 10
Serve your grilled halibut topped with cherry tomato and corn salsa.
