Grilled Halibut with Cherry Tomato and Corn Salsa

12 INGREDIENTS • 10 STEPS • 50MINS

Grilled Halibut with Cherry Tomato and Corn Salsa

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.
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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.
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

50MINS

Total Time

Ingredients

Servings
4
us / metric
Halibut Fillet
4
Halibut Fillets
Olive Oil
2 Tbsp
Olive Oil
Salt
to taste
Salt
Ground White Pepper
to taste
Ground White Pepper
Ground Black Pepper
to taste
Ground Black Pepper
Salsa
Cherry Tomato
2 cups
Cherry Tomatoes
Corn
2 ears
Corn
Shallot
1
Large Shallot, minced
Fresh Basil
3/4 cup
Fresh Basil, chopped
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Lemon
1/2
Lemon, juiced
Garlic
1 clove
Garlic, minced

Nutrition Per Serving

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Calories
325
Fat
15.7 g
Protein
33.9 g
Carbs
15.9 g
Love This Recipe?
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

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 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 (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.
step 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.
step 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).
step 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).
step 4
In a small bowl combine the Lemon (1/2), Extra-Virgin Olive Oil (1 Tbsp) 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 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 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 (2 Tbsp) 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 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.
step 10 Serve your grilled halibut topped with cherry tomato and corn salsa.

Tags

Dairy-Free
American
Gluten-Free
Grill
Lunch
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Game Day
Labor Day
Memorial Day
Shellfish
Vegetables
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