Tuesday, February 5, 2013

Green Chili Halibut with Tomato Corn Relish

Let't talk about fish. Just for the halibut. Get it!? Okay, I am corny. At least this dish has corn. This halibut dish is so delicious and easy to make. When I start running out of groceries, the best recipes happen. Challenge yourself and try and make a dish using only what you have. It's a great way to not waste food and to save money. I think we all could get better at both. I always try and keep my freezer stocked with different kinds of fish for last minute meals. Halibut is a versatile fish with a delicate and sweet flavor. Not only is halibut tasty but it is low calorie, low fat and packed with protein.  

2 Halibut Filets
3/4 Cup Sweet Corn
1/2 Small Red Onion, Chopped
1 Jalapeño, Seeded and Diced
Handful of Cherry Tomatoes, Quartered
1/2 TBSP Rice Vinegar
2 Cloves Garlic, Chopped
1 Small Shallot, Chopped
1 Small Can Green Chili Enchilada Sauce (Check your labels, many canned items contain wheat or gluten)
1/2 Cup Rice Flour
1 TSP Paprika
1/2 TSP Salt
1/2 TSP Cayenne Pepper (or Chili Powder)
2 TBSP Olive Oil

Start with making your relish. In a small bowl, combine corn, red onion, tomato, half of the jalapeño and rice vinegar. 

In a small saucepan, combine green chili enchilada sauce, shallot, garlic and the other half of the jalapeño. Let simmer on low and make sure to stir.

In a small bowl, mix rice flour, paprika, salt and cayenne. Coat your fish with mixture. 
Heat oil over medium heat in a large skillet. When the oil is hot, cook the halibut. The amount of time depends on the thickness of your fish. Cook for about 3-4 minutes and then flip your fish and continue cooking for another 3-4 minutes. Your fish is done when it flakes easily. You can also test doneness with a meat thermometer. Fish should reach 145 degrees.

Top halibut with sauce and then relish. 
Serve and enjoy! xx 

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