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DEL.ICIO.USGrilled Halibut With Roasted Corn Remoulade
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Cuisine: On the grill Seafood
In the Kitchen With . . . Steve Mullican, Smyrna
Nominated by Elena Mullican
"On behalf of my two daughters and myself, we are confident, beyond a shadow of a doubt, that we live with one of the finest home cooks in all of Georgia. Although our 'best home cook' did have the advantage of being an accomplished restaurant chef for over 20 years, he got out of the business about eight years ago, when we decided to start a family. Since then, our family and friends have been the lucky recipients of his amazing cuisine."
Hands on time: 20 minutes Total time: 30 minutes Serves: 4
Ingredients:
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2 ears of corn (or 1 1/2 cups frozen corn kernels)
3 thick slices yellow onion
1/2 red bell pepper, seeded
1/3 cup olive oil plus 1 tablespoon for brushing vegetables and fish
Salt and pepper to taste
1 teaspoon minced fresh garlic
3 tablespoons brown mustard
3 tablespoons fresh lemon juice
1/2 teaspoon red chili powder
1/4 teaspoon cumin
1 tablespoon fresh chopped cilantro
4 (6-ounce) fresh halibut fillets
Instructions:
Preheat grill. Lightly brush shucked corn, onion and red pepper with olive oil; season with salt and pepper. Grill or broil vegetables until lightly charred. (If using frozen corn kernels, toss with a small amount of olive oil and cook on a sheet of heavy-duty aluminum foil, edges folded up, on grill rack.) Put red pepper in a resealable or paper bag for 10 minutes, then remove skin. Strip the corn from the cob with a knife and finely chop the onion and red pepper.
Put one-third of each vegetable into a blender or food processor along with the garlic, mustard, lemon juice, chili powder and cumin. Puree while slowly drizzling in the 1/3 cup olive oil to emulsify. Transfer puree to a small bowl; stir in remaining vegetables and cilantro. Season with salt and pepper to taste.
Lightly coat the halibut with olive oil and season with salt and pepper. Grill about 4 minutes per side (or sear in a hot nonstick pan). Spoon remoulade over fish.
Put one-third of each vegetable into a blender or food processor along with the garlic, mustard, lemon juice, chili powder and cumin. Puree while slowly drizzling in the 1/3 cup olive oil to emulsify. Transfer puree to a small bowl; stir in remaining vegetables and cilantro. Season with salt and pepper to taste.
Lightly coat the halibut with olive oil and season with salt and pepper. Grill about 4 minutes per side (or sear in a hot nonstick pan). Spoon remoulade over fish.
Notes:
If it's too cold outside to grill, you can roast the vegetables under the broiler and sear the fish in a nonstick frying pan.
Nutrition:
Per serving: 440 calories (percent of calories from fat, 54), 38 grams protein, 13 grams carbohydrates, 2 grams fiber, 27 grams fat (4 grams saturated), 54 milligrams cholesterol, 257 milligrams sodium.
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