Halibut with Corn, Jalapeño, and Lemon Relish - BBQ Central

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Old 06-25-2005, 04:46 PM   #1
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Halibut with Corn, Jalapeño, and Lemon Relish

Halibut with Corn, Jalapeño, and Lemon Relish
from Weber's Recipw of the Week

1 ear fresh corn on the cob, husked
1 lemon
6 jalapeño peppers, seeded, and finely chopped
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

6 halibut steaks, 6 to 8 ounces each and about 1 inch thick
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

To make the relish: Cook the ear of corn in simmering water until tender, 3 to 5 minutes; drain well and allow to cool. Cut the corn kernels from the cob and place them in a medium bowl. Use a vegetable peeler to zest the lemon. Cut the zest into thin strips; add them and the remaining relish ingredients to the bowl. Cover and refrigerate overnight. Bring the relish to room temperature before serving.

Generously brush or spray the halibut on both sides with oil. Season with salt and pepper to taste. Grill over Direct High heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Serve the fish warm, spooning some of the relish over each portion. Pass any remaining relish at the table.

Makes 6 servings

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