5 T. vegetable oil, plus some for drizzling

Salt and freshly ground pepper

1 large red onion, chopped

3 garlic cloves, chopped

1 jalapeno, chopped

1 red bell pepper, cored, seeded, and chopped

1 T. dark brown sugar

1 1/2 C. vegetable or chicken stock or broth [I really prefer the flavor of stock over the flavor of broth.]

1 T. chili powder (a palmful)

4 6-oz. 1-inch halibut fillets (1 1/2 lb.)

1/4 C. fresh cilantro leaves (a generous handful), chopped

Juice of 2 limes

 

Preheat a grill pan or outside grill to high. Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper. Place the shucked corn on the grill. Turn the corn and char on all sides, about 4 to 5 minutes. Remove from the grill and let cool enough so that you can handle them. While the corn is grilling, preheat a medium skillet over medium-high heat with 2 T. of the vegetable oil (twice around the pan). Add the onions, garlic, jalapeno, bell peppers, and brown sugar, and season with salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable or chicken stock and continue to cook for about 4 minutes. For the halibut, in a shallow dish combine the remaining two T. of vegetable oil with the chili powder and a little salt. Add the fish and coat thoroughly. Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side. With a knife, cut the charred corn kernels from the cobs. Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through. Add the cilantro and lime juice and stir to combine. Taste and adjust the seasonings with salt and pepper. Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.

 

 

Yield:

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Fat:

Fiber: