Ingredients

The following ingredients have 4 Servings
  • 2 lemons
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) Chili Lime Rub
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 4 center-cut halibut fillets (4-6 oz/125-175 g each)
  • Lime wedges (optional)
  • 3 ears fresh corn, husks and silk removed
  • 1 large red bell pepper, quartered
  • 1 large red bell pepper, seeded and cut in half lengthwise
  • 1/4 cup (50 mL) plus 2 tbsp (30 mL) coarsely chopped fresh cilantro
  • 2 tbsp (30 mL) fresh lemon juice reserved from marinade
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt

Instruction

  • For marinade, juice lemons to measure 1/4 cup (50 mL); set aside 2 tbsp (30 mL) for later use. Combine remaining lemon juice, oil, rub, cumin and salt in (2-cup/500-mL) Prep Bowl; whisk well. Place halibut in large resealable plastic bag. Pour marinade into bag; seal bag and turn to coat. Marinate in refrigerator 1-2 hours, turning occasionally.Prepare grill for direct cooking over medium-high heat. For salsa, place corn and peppers on grid of grill. Grill, covered, 10-12 minutes or until vegetables begin to char, turning occasionally. Remove vegetables from grill. Remove kernels from corn using Kernel Cutter. Dice peppers. Combine corn kernels, peppers, cilantro, lemon juice reserved from marinade, cumin and salt in Classic Batter Bowl; mix well. Cover and set aside until ready to serve.Remove halibut from marinade; discard marinade. Place halibut on grid of grill; grill, covered, 6-8 minutes or until halibut flakes easily with a fork, turning once using BBQ Flexible Turner. Remove halibut from grill. To serve, divide salsa among serving plates. Top with halibut. Serve with lime wedges, if desired.