Skillet Halibut With Charred Corn Salad Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated June 14, 2019
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Yasmin Fahr

With the heat of summer in full swing, it's hard to want to cook a lot in the kitchen. Turning on the stove—let alone the oven—only adds to the intense heat looming outside and seeping into your home. Or maybe that's just my insanely hot New York City apartment. Regardless, this quick dish is perfect for nights when you want something a little more substantial than the no-cook salads and sandwiches you've been making.

This recipe takes advantage of fresh summer vegetables in the form of a simple charred corn salad flavored with tomatoes, jalapeños, and mint. You can skip the charring of the corn if you want to cut down on cooking time, but it does add a nice smoky flavor. And, if the combination of fish and cheese doesn't bother you, then a little crumbled feta makes a great, tangy addition to the salad.

Recipe Details

Skillet Halibut With Charred Corn Salad Recipe

Active 15 mins
Total 20 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons olive oil

  • 2 ears corn, kernels removed

  • Kosher salt and freshly ground black pepper

  • 1/2 jalapeño, minced

  • 3 scallions thinly sliced, light green parts only

  • 1 pint grape or cherry tomatoes, quartered

  • 1/2 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)

Directions

  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.

Nutrition Facts (per serving)
347Calories
17gFat
16gCarbs
34gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories347
% Daily Value*
Total Fat 17g21%
Saturated Fat 3g13%
Cholesterol 83mg28%
Sodium 516mg22%
Total Carbohydrate 16g6%
Dietary Fiber 3g10%
Total Sugars 5g
Protein 34g
Vitamin C 24mg121%
Calcium 40mg3%
Iron 1mg8%
Potassium 1105mg24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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