sam's southwest halibut with roasted corn pico de gayo

How To Make sam's southwest halibut with roasted corn pico de gayo

• 1

  Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
• 2

  Sprinkle chili powder and kosher salt over flesh side of halibut. (I used skin off and it worked just fine. I had to be very careful when flipping it though so it wouldn't break up.)
• 3

  Coat both sides with the olive oil and lime juice mixture. Set aside and let marinate while you go on to the next step. Don't forget about your corn.
• 4

  I couldn't find colored tortillas so the plain worked just fine. I just stacked them together and cut them in half then into 1/8" strips.
• 5

  Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
• 6

  Add the corn to the pico de gayo and stir.
• 7

  Grill on medium to medium high. Put fish on the grill flesh side down and grill about 4 minutes. Turn over and continue cooking for another 7-10 minutes or until fish begins to flake.
• 8

  When finished, put fish on a plate. Top with a large spoonful of pico de gayo and a sprinkling of fried tortilla strips. Serve and enjoy!!
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