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RECIPE
12 INGREDIENTS10 STEPS50MIN

Grilled Halibut with Cherry Tomato and Corn Salsa

4.5
8 Ratings

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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.
50MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients

US / METRIC
Servings:
4
Serves 4
4
Halibut Fillets
2 Tbsp
to taste
to taste
Ground White Pepper
to taste
Salt and Pepper

Salsa

2 cups
Cherry Tomatoes
2 ears
1
Large  Shallot , minced
3/4 cup
Fresh Basil , chopped
2 Tbsp
Extra-Virgin Olive Oil
1/2
Lemon , juiced
1 clove
Garlic , minced

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Nutrition Per Serving

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CALORIES
1197
FAT
27.2 g
PROTEIN
55.9 g
CARBS
192.2 g

Cooking Instructions

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Step 1
Make the salsa: Use a sharp knife to remove the Corn (2 ear) 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 (1 tablespoon) 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 Tomato (1 pint) lengthwise and add them to the corn along with the Shallot (1) and Fresh Basil (3/4 cup).
Step 4
In a small bowl combine the Lemon (1/2), Extra-Virgin Olive Oil (1 tablespoon) and Garlic (1 clove).
Step 5
Pour the dressing over your salsa ingredients and gently toss. Season with Salt and 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 Fillet (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 (2 tablespoon) 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.

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Nutrition Per Serving
Calories
1197
% Daily Value*
Fat
27.2 g
35%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
52.5 mg
18%
Carbohydrates
192.2 g
70%
Fiber
20.1 g
72%
Sugars
4.9 g
--
Protein
55.9 g
112%
Sodium
233.8 mg
10%
Vitamin D
--
--
Calcium
63.8 mg
5%
Iron
8.6 mg
48%
Potassium
782.2 mg
17%
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