Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a grill pan or outside grill to high.
Step 2
Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper. Place the shucked corn on the grill. Turn the corn and char on all sides, about 4 to 5 minutes. Remove from the grill and let cool enough so that you can handle them.
Step 3
While the corn is grilling, preheat a medium skillet over medium-high heat with 2 tablespoons of the vegetable oil (twice around the pan). Add the onions, garlic, jalapeños, bell peppers, and brown sugar, and season with salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable or chicken stock and continue to cook for about 4 minutes.
Step 4
For the halibut, in a shallow dish combine the remaining 3 tablespoons of vegetable oil with the chili powder and a little salt. Add the fish and coat thoroughly. Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side.
Step 5
With a knife, cut the charred corn kernels from the cobs. Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through. Add the cilantro and lime juice and stir to combine. Taste and adjust the seasonings with salt and pepper.
Step 6
Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.
