Halibut With Charred Corn Salad
Pan-Seared Halibut with Charred Corn Salad Flaky, golden halibut perched on top of the most scoop able, spoon-worthy salad.
Ingredients
- 3 tbsp olive oil
- 1 can southwest corn
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tbsp minced jalapeno
- 2 green onions (sliced thin)
- 1 pint cherry tomatoes (quartered)
- 2 tbsp fresh lime juice
- 4 halibut fillets
Instructions
- Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat.
- Add the corn, salt, and pepper and cook, stirring occasionally, until the corn has charred sightly, about 5 minutes.
- While the corn is charring slice the green onions and quarter the tomatoes.
- In a large serving bowl add the jalapeno, green onions, tomatoes and, lime juice.
- When the corn has finished charring add it to the fresh veggies and toss to mix well.
- Add the remaining olive oil to the skillet season the halibut with salt and pepper and sear on each side for about 4 minutes.
- Serve with the charred corn salad.
- Serve and enjoy =)