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Ingredients

  • 3 tablespoons olive oil
  • 2 ears of corn, kernels removed
  • Kosher salt and freshly ground black pepper
  • ½ jalapeno, minced
  • 3 scallions thinly sliced, light green parts only
  • 1 pint grape or cherry tomatoes, quartered
  • ½ cup fresh mint leaves roughly chopped
  • 2 tablespoons fresh juice from about 2 limes
  • 1 tablespoon extra-virgin olive oil
  • 4 halibut fillets (about 1 1/2 to 2 pounds)

Procedures

  1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until hot. Add the corn and a pinch of salt and pepper and cook, stirring occasionally, until the corn has charred slightly, about 5 minutes.

  2. Add the corn to a serving bowl and mix with the jalapeno, scallions, tomatoes, mint leaves, lime juice, and extra-virgin olive, and season to taste. Set aside.

  3. Wipe out the same skillet and add the remaining olive oil over medium-high heat until shimmering. Season fish with salt and pepper. Add the fish skin side down and until the skin is crisp, about 4 minutes. Carefully flip and cook until just cooked through, about 3 minutes longer. Serve with the corn salad.

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