My sister Amanda is not a fish loving lady, whereas I totally am. So for a fun little challenge, I set out to make her something with fish she'd actually enjoy. My strategy? Keep it light and add something she's obsessed with: corn. She loves herself some corn. Especially with a subtle spicy kick. The result? Grilled Alaskan Halibut (buttery, mild, and oily, so it's perfect for grilling) with Grilled Corn Salsa. Enjoy!
for 4 tacos
1 halibut filet (about 1/2 a pound)
Corn Salsa:
2 ears of corn
1 jalapeno, finely chopped
3 tablespoons finely chopped red onion
1/2 lime, juiced
2 tablespoons chopped cilantro
Crema (runny sour cream or cream fraiche)
Cotija cheese (any crumbly cheese)
4 corn tortillas
chopped lettuce to taste
Recipe:
Drizzle both sides of the halibut with olive oil, sprinkle with salt and pepper. Grill on medium high heat for 5 minutes per side (I used a grill pan). Meanwhile, grill the corn unti lthe kernals blacken a bit (about 1-2 minutes a side). In a small bowl, combine the jalapeno (I only use a pinch, but more if you like a lot of heat), red onion, and lime juice. Slice the kernals off of the corn cob and add them to the bowl with a big pinch of salt and pepper. Add the cilantro and stir to combine. Taste to see if it need more seasoning or spice. Heat the tortillas on the grill so they're warm and pliable. Flake the halibut using a fork (or your hands) and build the tacos: Add a heap of fish in the middle of the tortilla, drizzle with crema, top with the corn salsa and a little lettuce, finish with a sprinkle of cheese.
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