Prep 0 mins
Cook 20 mins
Who does not want to stay healthy. To that end, we try to eat fish at least 2-3 times a week in my home. This recipe is for halibut, but you can certainly sub other fish. I like how freshness of corn and chili relish highlights the suppleness of fish like halibut.
- 4 (5 -6 ounce) halibut, cut 1 inch thick (fresh or frozen)
- salt and pepper
- 4 tablespoons olive oil, extra-virgin, divided use
- 4 tablespoons flat leaf parsley, chopped, divided use (fresh)
- 1 tablespoon oregano, chopped (fresh) or 1⁄2 teaspoon oregano (dried)
- 1 1⁄2 cups corn (fresh or frozen)
- 1 cup red bell pepper, finely chopped
- 1 cup green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 cup tomatoes, seeded and chopped
- 1⁄4 cup red onion, finely chopped
- 1 tablespoon wine vinegar
- Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside.
- Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly.
- Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish.
- In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.