Any fish lover knows halibut is arguably the filet mignon of the fish world. Meaty and wonderful grilled, the halibut in this recipe is perfect centerpiece for utilizing the last of the fresh, end-of-summer vegetables like corn and tomatoes.
Halibut Steaks with Corn and Tomato Salad
Diana Santospago, Inn at Isle au Haut Cookbook
6 ears of fresh corn, shucked
1 pint fresh cherry tomatoes, halved
½ red onion, diced
3 Tablespoons red wine vinegar
3 Tablespoons extra-virgin olive oil
¾ teaspoon coarse salt
½ teaspoon fresh ground black pepper
4 6-ounce halibut steaks
A handful of fresh basil, cut into ribbons
Cook the corn in a large kettle of boiling salted water for 3 minutes. Drain and plunge into cold water to cool quickly. Cut the kernels from the cob, making sure to cut close to the cob. Put into a large bowl and toss with the tomatoes, onion, vinegar, olive oil, salt and pepper.
Heat the grill or a grill pan until very hot. Brush the halibut with olive oil, season with salt and pepper and grill, turning once for about 2-3 minutes per side or until just cooked through. Place 1 halibut steak on each plate and serve with the salad on the side. Garnish with basil ribbons.
Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.