She Strengthens

Grilled Halibut with Spicy Corn Salsa: A Flavorful Twist

If you’re looking for a dish that combines the smokiness of grilled fish with the bold flavors of Mexico, look no further. This innovative recipe, crafted by a passionate foodie, will guide you through the process of creating a mouthwatering grilled halibut dish wrapped in fresh corn husks and served with a zesty corn salsa.

The Perfect Ingredients

To start, you’ll need the following ingredients:

• 1/2 medium red onion, diced
• 2 tablespoons plus 4 teaspoons freshly squeezed lime juice
• 1/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 3 jalapeños
• 4 ears corn, husks on
• 1 (1-pound) center-cut halibut piece, skinned
• 1 tablespoon olive oil
• 2/3 cup coarsely chopped fresh cilantro
• 1 medium lime, cut into 8 wedges

Preparing the Onion-Lime Mixture

In a large bowl, combine the diced red onion, 2 tablespoons of lime juice, kosher salt, and pepper to taste. Stir well and set aside.

Preparing the Corn Husks

Trim the silk and wispy ends of the corn husks, just to the tip of the ears. Slice off the stem ends of the corn so that the husks easily come away from the ears without tearing. Set aside 16 wide, untorn husks (at least 3 1/2 inches long) and discard the remaining husks. Rinse the husks in cold water and shake off the excess.

Assembling the Fish Parcels

Cut the halibut into 4 even rectangular pieces. Rub the fish pieces all over with olive oil and season generously with salt and pepper. Place a piece of fish lengthwise along the center of each corn husk, making sure the husk is curling around the fish. Evenly divide the chopped jalapeño and half of the cilantro over the tops of the fish pieces. Sprinkle each piece of fish with 1/2 teaspoon of the remaining lime juice. Cover each piece of fish with a second husk, curling over and around the first husk, making sure the wide end of the top husk is covering the narrow end of the bottom husk and the fish is completely encased.

Grilling the Corn and Jalapeños

Heat a grill pan or outdoor grill to medium-high heat (about 375°F to 425°F). Place the ears of corn on the grill, cover the grill, and cook, rotating the corn a quarter turn every 2 1/2 minutes, until the outside is evenly charred and the corn is tender, about 10 minutes total. Meanwhile, place the remaining 2 jalapeños on the grill and cook, turning occasionally, until blistered and charred in spots, about 5 to 7 minutes total.

Creating the Corn Salsa

When the corn and jalapeños are ready, transfer both to a cutting board. When cool enough to handle, cut the corn kernels off the cobs and add the kernels to the reserved onion-lime juice mixture. Stem the jalapeños, finely chop, and add to the onion-lime juice mixture. Add the remaining half of the cilantro and stir to combine. Taste and season with salt and pepper as needed.

Grilling the Fish Parcels

Place the corn-husk-wrapped fish on the grill, cilantro-jalapeño-side down. Cover the grill and cook for 2 minutes. Using tongs, flip the parcels, cover the grill, and cook until the fish is just opaque, about 2 minutes more. Remove to a serving platter.

Serving

To serve, carefully remove the top corn husks from the fish. Top with the corn salsa and serve with lime wedges. This dish is sure to impress your guests with its unique flavors and presentation.