| This recipe is liked by 0 person(s). |
FISH - Chili-Lime Halibut with grilled corn salsa
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Marinade | |
| Halibut | |
| 2 | lemons |
| 2 tbsp | olive oil |
| 1 tbsp | chili lime rub |
| 1 tsp | ground cumin |
| 1/2 tsp | salt |
| 4 | center-cut halibut fillets,, (4-6 oz) each |
| Salsa | |
| 3 ears | fresh corn, husks and silk removed |
| 1 large | red bell pepper, quartered |
| 1 large | jalapeno pepper, seeded and cut in half lengthwise |
| 1/4 c | coarsely chopped fresh cilantro |
| 2 tbsp | fresh lemon juice reserved from marinade |
| 1/2 tsp | ground cumin |
| 1/2 tsp | salt |
For marinade, juice lemons to measure 1/4 cup, set aside 2 tbsp for later use. Combine remaining lemon juice, oil, rub, cumin and salt in bowl; whisk well. Place halibut in large resealable plastic bag. Pour marinade into bag; seal bag and turn to coat. Marinate in refrigerator 1-2 hours; turning occasionally.
Prepare grill for direct cooking over medium high heat. For salsa, place corn and peppers on grid of grill. Grill, covered, 10-12 minutes or until vegetables begin to char, turning occasionally. Remove vegetables from grill. Remove kernels from corn. Dice peppers. Combine corn kernels, peppers, cilantro, lemon juice, cumin and salt in bowl, mix well. Cover and set aside until ready to serve.
Remove halibut from marinade; discard marinade. Place halibut on grid of grill; grill, covered, 6-8 minutes or until halibut flakes easily with fork, turning once. Remove halibut from grill. To serve, divide salsa among serving plates. Top with halibut.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe