Sam's Southwest Halibut with Roasted Corn Pico de Gayo
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- 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
1Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
2Sprinkle 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.)
3Coat 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.
4I 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.
5Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
6Add the corn to the pico de gayo and stir.
7Grill 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.
8When 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!!