Sam's Southwest Halibut with Roasted Corn Pico de Gayo

Ashley Muller


My brother grew up in New Mexico eating pico de gayo on everything. Now he is on active duty in the Air Force and living in Alaska. He fishes for fresh Halibut whenever he can and stocks up the freezer during fishing season. This is such a fantastic dish!! I highly recommend you try this!!

pinch tips: How to Perfectly Cook Fish in a Pan


cob of corn, roasted & cut off cob
1/2 c
olive oil
2 Tbsp
lime juice
halibut fillets, skin on
chili powder
kosher salt
fresh colored corn tortillas, 3 each red, white & blue
2 c
of my pico de gayo recipe

Directions Step-By-Step

Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
Sprinkle chili powder and kosher salt over flesh side of halibut. (I used skin off and it worked just fine. I had to be very careful when flipping it though so it wouldn't break up.)
Coat both sides with the olive oil and lime juice mixture. Set aside and let marinate while you go on to the next step. Don't forget about your corn.
I couldn't find colored tortillas so the plain worked just fine. I just stacked them together and cut them in half then into 1/8" strips.
Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
Add the corn to the pico de gayo and stir.
Grill on medium to medium high. Put fish on the grill flesh side down and grill about 4 minutes. Turn over and continue cooking for another 7-10 minutes or until fish begins to flake.
When finished, put fish on a plate. Top with a large spoonful of pico de gayo and a sprinkling of fried tortilla strips. Serve and enjoy!!

About this Recipe

Course/Dish: Fish, Salsas, Roasts
Regional Style: Mexican
Other Tag: Healthy