Halibut with Fire-Roasted Summer Vegetables

Total time: 25 minutes | Yield: 4 servings

Savor summer with this delicious Halibut with Fire-Roasted Summer Vegetables recipe. Ready in just 25 minutes, this dish features perfectly grilled halibut, sweet corn, blistered tomatoes, and a savory shallot sauce. Healthy, fresh, and bursting with flavor.

Ingredients

• 4 ears of shucked corn
• cooking spray
• 3 cups cherry tomatoes, divided
• 2 tablespoons canola oil, divided
• 4 ounces shallots, peeled and halved lengthwise
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper, divided
• 4-6oz halibut fillets, skinned
• 2 teaspoons balsamic glaze
• 2 tablespoons chopped fresh basil

Directions

1. Preheat grill to medium (350-400⁰F).
2. Coat corn ears with cooking spray. Place 1 cup of tomatoes, 1 tablespoon of canola oil and shallots into a medium bowl, toss to coat. Place tomato mixture into a grill basket.
3. Add corn to grill and cook 6 minutes or until lightly charred, turning occasionally.
4. Add grill basket with tomato mixture to grill and cook for 4 minutes or until tomatoes blister and turn lightly brown.
5. Cut corn kernels from corn cobs, discard cobs. Coarsely chop cooked shallots and set aside.
6. Place grilled tomatoes, remaining 1 tablespoon canola oil, ¼ teaspoon salt and ¼ teaspoon pepper into a food processor or blender, blend until smooth.
7. Coat halibut fillets with cooking spray and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Add fillets to grill and cook for 3 minutes on each side. Remove from grill and keep warm.
8. Slice remaining 2 cups of cherry tomatoes in half.
9. Combine corn, shallots, fresh tomatoes and 2 tablespoons of pureed tomato mixture in a large bowl. Add remaining ¼ teaspoon salt and ¼ teaspoon pepper.
10. Serve 1 cup of corn mixture with each halibut fillet, top with 1 tablespoon pureed tomato mixture and ½ teaspoon of balsamic glaze. Garnish with ½ tablespoon basil if desired.