This recipe is inspired by a recent story in Food & Wine talking about fresh catch and seasonal cooking. While our local market did not have Cobia, they had one of my favorites, and a fair alternative, Halibut. There is something about enjoying a perfectly grilled flaky white fish, especially in the summer while dining al fresco. So, as with most Sunday’s in our home, we look forward to gathering around the table late afternoon or early evening for a slow, relaxing supper. It’s one of our most treasured times, because for us it is about slowing down and practicing gratitude for the all that we can enjoy with our friends and family, including the good food on our plates. And so, with that, here is how to pull together a beautiful, mouthwatering, colorful Halibut salad. It is so fresh and enjoyable for a lovely summer night! Bon Appétit!
What you'll need
- 2 tablespoons olive oil, plus more for brushing fish
- 1 ½ pounds Halibut
- Salt and pepper to taste
- Pinch of sugar
- 1 medium sized Anaheim pepper
- 4 ears husked corn
- 2 tablespoons fresh lime juice, plus more for taste
- 2 cups watermelon, rind removed & diced
- ½ cup chopped cilantro
- 1 cup uncooked rice, your preference (I like to mix brown & black rice)
- Micro-greens for garnish, optional
Prep + Cook
- Let husked corn soak in a large pot for 30 minutes or so prior to boiling. Once ready, boil the corn with a little salt and pinch of sugar. Boil for about 15-20 minutes until cooked but still slightly crisp. Remove from pot and let cool.
- Prepare the rice as directed, and let cool.
- Prep and light the grill to medium-high heat. Brush the fish with olive oil and season with salt and pepper. Grill the fish over medium-high indirect heat only turning once until cooked through, about 5 minutes each side. Transfer to a plate and let cool.
- At the same time as the fish is on the grill, add the Anaheim pepper over same heat and cook until pepper is slightly charred for about the same length of time as the Halibut. Transfer to plate and let cool.
- Remove the rind from the watermelon and chop into 1 inch squares, about 2 cups.
- Once corn has cooled, cut the corn from the cobb and place in a medium sized bowl. Chop the pepper and add to the corn along with the watermelon.
- In a separate small bowl, whisk the olive oil and freshly squeezed lime juice and add to the corn, pepper and watermelon mixture while reserving some to drizzle on top of the final dish.
- Flake the cooled Halibut with a fork. To plate, place a half cup of rice on the plate, top with corn, pepper and watermelon mix. Place Halibut pieces on top and sprinkle with chopped cilantro and microgreens, if using. Drizzle remaining olive oil & lime juice mixture. Serve & ENJOY!
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Author: Jennifer Kuhar