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HALIBUT - Grilled Halibut with Corn and Pepper Relish
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| Serves: 4 4 fresh or frozen (thawed) halibut steaks (about 5 ounces each and 1-inch thick) | |
| Kosher salt | |
| freshly ground black pepper to taste | |
| 3 tablespoons | olive oil, divided |
| 4 tablespoons | fresh flat-leaf parsley, divided |
| 1 tablespoon | chopped fresh oregano |
| 1 1/2 cups | fresh or frozen corn kernels |
| 1 cup | finely chopped red bell pepper |
| 1 cup | finely chopped green bell pepper |
| 2 cloves | garlic, peeled, minced |
| 1/4 teaspoon | kosher salt |
| 1/8 teaspoon | cayenne pepper |
| 1/2 cup | seeded and chopped tomato |
| 1/4 cup | finely chopped red onion |
| 1 tablespoon | white wine vinegar |
Rinse the fish and pat dry with paper towels. Season both sides of the halibut with salt and pepper. In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of the parsley and the oregano. Rub both sides of the halibut with the parsley mixture; set aside.
In a large skillet, heat 1 tablespoon of the remaining olive oil over medium-high heat. Add the corn and cook about 4 minutes or until it just starts to brown, stirring occasionally. Stir in the bell peppers and cook for 2 minutes more. Stir in the garlic, 1/4 teaspoon kosher salt and the cayenne pepper. Cook and stir for 1 minute more. Remove from the heat and let cool slightly.
Preheat the broiler to high or preheat the grill.
Place the fish on the broiler pan and broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily, turning once halfway through broiling.
Meanwhile, for the relish, in a medium bowl combine the corn mixture, tomato, red onion, remaining 3 tablespoons parsley, white wine vinegar and remaining 1 tablespoon of olive oil. Mix well. Serve each steak with 1/2 cup of the relish. Cover and chill any remaining relish.
Adapted from "The Sonoma Diet Cookbook" by Dr. Connie Guttersen (Meredith, $24.95).
282 calories (38 percent from fat), 12 grams fat (2 grams sat. fat), 13 grams carbohydrates, 32 grams protein, 283 mg sodium, 45 mg cholesterol, 2 grams fiber .
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