YOU Magazine - September 2020 - Fish With Fire-Roasted Summer Veggies
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YOU Magazine
Paul and Sarah Scheper     Paul and Sarah Scheper
Father-Daughter Team
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September 2020

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Fish With Fire-Roasted Summer Veggies

Fish With Fire-Roasted Summer Veggies

Looking for some exciting late-summer cuisine? This refreshing fish dish is just what you need to soak in the sunshine with a flavorful, yet nutritious meal. By creating this dressing with fresh tomatoes grilled to perfection, you'll get an acidic and smoky dressing that pairs perfectly with your halibut.

  • 4 ears 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, divided
  • 3/4 teaspoon black pepper, divided
  • 4 (6-oz.) halibut fillets, skinned
  • 2 teaspoons balsamic glaze
  • 2 tablespoons chopped fresh basil (optional)

Step 1: Preheat grill (350°F-400°F).

Step 2: Grill the corn for 6 minutes before adding 1 cup tomatoes, 1 tablespoon oil, and shallots. Cook 4 more minutes. Cut the corn off the cobs. Place grilled tomatoes, remaining oil, and a pinch each of salt and pepper in a food processor until smooth.

Step 3: Coat fish fillets with oil, salt, and pepper. Grill fillets three minutes on each side.

Step 4: Halve the remaining tomatoes. Mix the loose corn, coarsely chopped shallots, remaining tomatoes, 2 tablespoons pureed tomato mixture, and remaining salt and pepper together. Place 1 cup of this mixture on each plate. Top each with 1 fillet, 1 tablespoon pureed tomato mixture, and 1/2 teaspoon balsamic glaze. Sprinkle with basil, if desired.

Source: Cooking Light

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