Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa

Name: Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Freshly ground black pepper; 4 ears corn, husks on; 158 milliliters coarsely chopped fresh cilantro (about 1 bunch); 454 grams center-cut halibut piece, skinned; 3 jalapeños; 0 teaspoons kosher salt, plus more as needed; 1 medium lime, cut into 8 wedges; 2 Tbsps freshly squeezed lime juice (from about 2 medium limes); 1 Tbsp olive oil

The recipe Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsan is ready in around 1 hour and is definitely an outstanding gluten free, dairy free, and pescatarian option for lovers of Mexican food. This main course has 238 calories, 25g of protein, and 6g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. If you have pepper, lime, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place the onion, 2 tablespoons of the lime juice, the measured salt, and pepper to taste in a large bowl. Stir to combine; set aside.Stem and finely chop 1 of the jalapeños; set aside.Trim off the silk and wispy ends of the husks, just to the tip of the ears. Slice off the stem ends of the corn so that the husks easily come away from the ears without tearing. Set aside 16 wide, untorn husks (at least 3 1/2 inches long) and discard the remaining husks. Rinse the husks in cold water and shake off the excess; set aside.

Ingredients you will need

Lime Juice

Pepper

Onion

Shake

Water

Corn

Salt

Equipment you will use

Bowl

Cut the halibut in half horizontally.

Ingredients you will need

Halibut

Cut each half crosswise into 4 even rectangular pieces. Rub the fish pieces all over with the olive oil and season generously all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Dry Seasoning Rub

Place 8 of the corn husks on a work surface.

Ingredients you will need

Corn Husks

Place a piece of fish lengthwise along the center of each husk, making sure the husk is curling around the fish.Evenly divide all of the finely chopped jalapeño and half of the cilantro over the tops of the fish pieces.

Ingredients you will need

Cilantro

Fish

Sprinkle each piece of fish with 1/2 teaspoon of the remaining 4 teaspoons lime juice.Cover each piece of fish with a second husk curling over and around the first husk, making sure the wide end of the top husk is covering the narrow end of the bottom husk and the fish is completely encased. (The parcels will not be tightly closed.)

Ingredients you will need

Lime Juice

Fish

Place the fish parcels cilantro-jalapeño-side up on a baking sheet or large plate and refrigerate.

Ingredients you will need

Cilantro

Fish

Equipment you will use

Baking Sheet

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).

Equipment you will use

Grill Pan

Grill

Place the ears of corn on the grill, cover the grill, and cook, rotating the corn a quarter turn every 2 1/2 minutes, until the outside is evenly charred and the corn is tender, about 10 minutes total. Meanwhile, place the remaining 2 jalapeños on the grill and cook, turning occasionally, until blistered and charred in spots, about 5 to 7 minutes total.When the corn and jalapeños are ready, transfer both to a cutting board. When cool enough to handle, cut the corn kernels off the cobs and add the kernels to the reserved onion–lime juice mixture. Stem the jalapeños, finely chop, and add to the onion–lime juice mixture.

Ingredients you will need

Corn

Corn On The Cob

Lime Juice

Onion

Equipment you will use

Cutting Board

Grill

Add the remaining half of the cilantro and stir to combine. Taste and season with salt and pepper as needed; set aside.

Ingredients you will need

Salt And Pepper

Cilantro

Place the corn-husk-wrapped fish on the grill cilantro-jalapeño-side down. Cover the grill and cook for 2 minutes. Using tongs, flip the parcels, cover the grill, and cook until the fish is just opaque, about 2 minutes more.

Ingredients you will need

Cilantro

Corn

Fish

Equipment you will use

Grill

Tongs

Remove to a serving platter.To serve, carefully remove the top corn husks from the fish. Top with the corn salsa and serve with lime wedges.

Ingredients you will need

Lime Wedge

Corn Husks

Salsa

Corn

Fish

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 4

ears corn, husks on 158milliliters

coarsely chopped fresh cilantro (about 1 bunch)454grams

center-cut halibut piece, skinned 3

jalapeños 0teaspoons

kosher salt, plus more as needed 1medium

lime, cut into 8 wedges 2Tbsps

freshly squeezed lime juice (from about 2 medium limes)1Tbsp

olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.