Finney
Master Chef
Grilled Halibut with Corn, Radish, and Tomato Salsa
from Weber's Recipe of the Week
Grill over Direct/ Medium heat
Salsa
2 ears ripe corn, husked
2 slices medium white onion, each about 1/3 inch thick
Extra virgin olive oil
1/2 cup finely chopped ripe tomatoes
4 medium radishes, halved and thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon ancho chile powder
Kosher salt
Freshly ground black pepper
4 halibut fillets, each about 8 ounces and 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/4 teaspoon ancho chile powder
To make the salsa: Lightly brush or spray the corn and onion slices with oil. Grill the corn and onions over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once or twice. Remove the corn and onions from the grill. With a sharp knife, remove the kernels of corn from the cobs and finely chop the onions. In a medium bowl, mix the corn kernels, onions, and the remaining salsa ingredients, including 2 tablespoons of olive oil and salt and pepper to taste.
Generously brush or spray the halibut on both sides with olive oil and season with the salt, pepper, garlic, and chile powder. Grill over Direct Medium heat until the halibut just begins to flake when you poke it with the tip of a knife, 8 to 10 minutes, turning once. Serve warm with the salsa spooned over the top.
Makes 4 servings
from Weber's Recipe of the Week
Grill over Direct/ Medium heat
Salsa
2 ears ripe corn, husked
2 slices medium white onion, each about 1/3 inch thick
Extra virgin olive oil
1/2 cup finely chopped ripe tomatoes
4 medium radishes, halved and thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon ancho chile powder
Kosher salt
Freshly ground black pepper
4 halibut fillets, each about 8 ounces and 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/4 teaspoon ancho chile powder
To make the salsa: Lightly brush or spray the corn and onion slices with oil. Grill the corn and onions over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once or twice. Remove the corn and onions from the grill. With a sharp knife, remove the kernels of corn from the cobs and finely chop the onions. In a medium bowl, mix the corn kernels, onions, and the remaining salsa ingredients, including 2 tablespoons of olive oil and salt and pepper to taste.
Generously brush or spray the halibut on both sides with olive oil and season with the salt, pepper, garlic, and chile powder. Grill over Direct Medium heat until the halibut just begins to flake when you poke it with the tip of a knife, 8 to 10 minutes, turning once. Serve warm with the salsa spooned over the top.
Makes 4 servings
