Skillet Suppers
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[Photograph: Yasmin Fahr]

In addition to embracing light and healthy fish, this recipe takes advantage of fresh summer vegetables in the form of a simple charred corn salad.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Ingredients

  • 3 tablespoons olive oil
  • 2 ears of corn, kernels removed
  • Kosher salt and freshly ground black pepper
  • ½ jalapeno, minced
  • 3 scallions thinly sliced, light green parts only
  • 1 pint grape or cherry tomatoes, quartered
  • ½ cup fresh mint leaves roughly chopped
  • 2 tablespoons fresh juice from about 2 limes
  • 1 tablespoon extra-virgin olive oil
  • 4 halibut fillets (about 1 1/2 to 2 pounds)

Procedures

  1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until hot. Add the corn and a pinch of salt and pepper and cook, stirring occasionally, until the corn has charred slightly, about 5 minutes.

  2. Add the corn to a serving bowl and mix with the jalapeno, scallions, tomatoes, mint leaves, lime juice, and extra-virgin olive, and season to taste. Set aside.

  3. Wipe out the same skillet and add the remaining olive oil over medium-high heat until shimmering. Season fish with salt and pepper. Add the fish skin side down and until the skin is crisp, about 4 minutes. Carefully flip and cook until just cooked through, about 3 minutes longer. Serve with the corn salad.