This evening we made Chili-Spiced Grilled Halibut with Grilled-Corn Saucy Salsa which was pretty straightforward, perhaps because my mother did all the chopping and dull preparation. The recipe calls for corn on the cob which you char in a grill pan then shuck. As we couldn’t find fresh corn in the stores, we used frozen corn which I briefly defrosted by pouring boiling water on it from the kettle. I dried it on paper towels then added it to a very hot skillet with some oil. I was surprised to see that it actually charred quite nicely- I thought that it would be too soggy somehow. Anyway, The garlic, red onion, red pepper and jalapeño (ready chopped, how very convenient) were fried in a little olive oil for a few minutes with brown sugar and salt and pepper, then joined by chicken stock. A few minutes later the charred corn, the juice of two limes and some cilantro went into the pan. Meanwhile, the halibut was seasoned with a mixture of oil and chilli powder, then cooked on the grill pan for a few minutes on each side. The fish was served with the salsa on top.
Upon first taste, the lime juice seemed to overpower everything, however the more one ate of the dish, the more balanced it seemed. The ratio of brown sugar (1 tablespoon) to lime juice (the contents of two limes) seemed a little low, but the sugar definitely took the edge off the lime. The salsa was fresh and crisp and appealing, if a little acidic. The fish was beautifully cooked, firm and yet delicate. The chilli rub was an excellent simple method of preparation. We all agreed that the fish was good, yet there were differences of opinion on the salsa and the amount of lime juice. Overall though, this meal was certainly pleasant, and a good way to eat fish.
Tomorrow we will be kicking off our twelfth and final month of this cooking shenanigans with Chicken Topped with Caponata and Mozzarella.