Grilled summer salad with Halibut

By hansonkw

very good using new grill basket for the grill.

Ingredients

• 1/2 T fresh lemon juice
• 6 T olive oil
• salt and fresh ground pepper
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 bunch green onions, white & green portions
• 1 1/2 c fresh corn kernels
• 1 c cooked black beans, drained
• 1 pint cherry tomatoes, halved
• 4 skinless halibut fillets

Preparation

Step 1

In small bowl, whisk lemon juice and 3T olive oil. Season with salt and pepper. Set vinaigrette aside.

Preheat grill on high heat. Place the fine mesh grill pan on the grill and preheat for 10 minutes.

In bowl, combine bell pepper, jalapeno, green onions, 1 T olive oil, salt and pepper and stir to coat evenly with the oil. Transfer pepper mixture to the pan and cook, stirring occasionally, til peppers are charred and tender, 5-6 minutes. Push the pepper mixture to one side of the pan.

meanwhile, in a bowl, combine the corn, black beans, 1 T olive oil, salt and pepper and stir to coat evenly with the oil. Transfer corn mixture to the pan and cook, stirring occasionally, til the corn is charred and tender, 6-8 minutes. Stir in tomatoes and cook for 2-3 minutes more.

Transfer pepper-corn mixture to a bowl, immediately add the vinaigrette and stir to combine. Salt and pepper to taste.

Return pan to grill. Rub the halibut fillets with the remaining 1 T oil and season with salt and pepper. Place halibut in the pan and coook til the fish is nicely grill marked, 2-3 minutes. Turn the halibut over and continue cooking til opaque in the center, 2-3 minutes more, depending on the thickness of the fillets. Transfer to platter and serve immediately with grilled salad.