Halibut with Corn Salsa

You’ll do a happy (salsa) dance after one bite of this halibut.

Halibut is a lean fish that has a mild and sweet meat, similar to tilapia. Because its flavor is so gentle, halibut absorbs seasoning and sauces exceptionally well. But when it pairs with a fresh and flavorful corn salsa, it's a whole new ball game.

Halibut has large flakes and a firm but tender texture. It contains a variety of nutrients that are good for your heart, such as omega-3 fatty acids. And you'll love how it tastes, especially when served with this corn salsa. 



This summery salsa is great with any firm-textured fish, including swordfish.

Serves 4


1 pound tomatoes, diced
½ cup raw corn kernels
2 tablespoons chopped fresh cilantro
2 tablespoons seeded and chopped jalapeño
½ to 1 tablespoon fresh lime juice
Freshly milled black pepper
1 teaspoon minced garlic
2 tablespoons olive oil, plus more for the fish
1½ to 2 pounds of halibut fillets


Prepare a grill, or preheat the oven to 425°F.

Mix together the tomatoes, onion, olives, cilantro, jalapeño, lime juice, black pepper to taste, garlic, and olive oil in a large nonreactive bowl. Taste and season with additional lime juice and pepper if necessary.

Oil the halibut fillets and either grill or bake them for 12 to 15 minutes. Top each serving with 2 spoonfuls of the salsa.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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