step 1
Preheat oven to 500 degrees F (260 degrees C).
step 2
Trim stems from Cremini Mushrooms (2 1/4 cups) by slicing flush against the bottom of the cap. Quarter and set aside caps and stems.
step 3
Remove husk and silk from Corn (1 ear) and discard. Slice corn kernels off cob, and set aside.
step 4
Cut Chayote Squash (1) into halves. Remove the seed and slice each half into quarter inch thick planks lengthwise. Next, stack planks and slice chayote into quarter inch julienned slices.
step 5
Remove Fresh Cilantro (1/2 cup) leaves from stems and finely chop leaves. Discard stems.
step 6
Mince Fresh Chives (6 stalks) and set aside for garnish.
step 7
Pat Halibut Fillets (2) dry with paper towels and slice each fillet in half to create four even pieces. Place fish in a large, zip top plastic bag and set aside.
step 8
Juice Lime (1) into a small bowl and whisk in Chili Powder (1/4 tsp) and Salt (1/4 tsp) to make marinade. Add the marinade to bag and gently massage to coat the fish evenly.
step 9
To make chipotle aioli, rinse and dry the small bowl and then combine Mayonnaise (1 Tbsp) and Chipotle Chili Puree (2 Tbsp). Stir well and place in refrigerator.
step 10
Dice Bacon (2 pieces) into half inch squares and set aside.
step 11
Heat a medium saute pan over high heat with Olive Oil (2 Tbsp). Add corn kernels and saute for four minutes.
step 12
Add bacon and cook for an additional three minutes or until bacon begins to crisp.
step 13
Gently fold mushrooms into pan and cook for 4 minutes.
step 14
Lower heat to medium, add Unsalted Butter (2 Tbsp), Salt (1/2 tsp), and Simply Organic Black Pepper, Medium Grind (1/4 tsp) Stir until well combined. Remove from heat and cover to keep warm until plating.
step 15
Remove halibut fillet from marinade and place on foil lined sheet pan. Drizzle marinade over each piece of fish. Roast in the oven for six minutes or until the fish flakes when tested with a fork. Remove from oven.
step 16
Meanwhile, heat a small saute pan over medium heat with Olive Oil (1 Tbsp). Add chayote squash, Salt (1/2 tsp), Simply Organic Black Pepper, Medium Grind (1/4 tsp), and cook for 3 minutes.
step 17
When chayote is finished cooking, remove from heat and add to the mushroom and corn mixture.
step 18
Add fresh cilantro, stir, and hold for plating.
step 19
Scoop a portion of vegetable mixture into the center of two plates. Place halibut fillet over vegetables. Dollop chipotle aioli on the top of halibut and garnish with chives.
