This gorgeous salsa perfectly compliments the delicate flavor of the halibut, and it’s an incredibly versatile recipe. It’s great on its own, served over grilled chicken or steak, or tossed with some mixed greens for a quick and fancy salad. You could also flake your grilled halibut and put it in corn tortillas with this salsa.
Total Time
50min
4.6
9 Ratings
Author: Domesticate Me
Servings:
4
Ingredients
•
4
Halibut Fillets
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground White Pepper
•
to taste
Ground Black Pepper
Salsa
•
2
cups
Cherry Tomatoes
•
2
ears
Corn
•
1
Large
Shallot
, minced
•
3/4
cup
Fresh Basil
, chopped
•
2
Tbsp
Extra-Virgin Olive Oil
•
1/2
Lemon
, juiced
•
1
clove
Garlic
, minced
Cooking Instructions
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.
2.
Heat 1 tbsp Extra-Virgin Olive Oil (1 Tbsp) 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.
3.
Slice the Cherry Tomatoes (2 cups) lengthwise and add them to the corn along with the Shallot (1) and Fresh Basil (3/4 cup).
4.
In a small bowl combine the Lemon (1/2), Extra-Virgin Olive Oil (1 Tbsp) and Garlic (1 clove).
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.
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.
7.
Rub each filet with 1/2 tbsp Olive Oil (2 Tbsp) and season both sides well with Salt (to taste) and Ground White Pepper (to taste).
8.
Heat a grill, grill pan, or regular pan over medium heat. If you’re using an outdoor grill, make sure it's oiled.
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.
10.
Serve your grilled halibut topped with cherry tomato and corn salsa.
Nutrition Per Serving
CALORIES
325
FAT
15.7 g
PROTEIN
33.9 g
CARBS
15.9 g
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