Recipe Courtesy of Chef Katie Cavuto Boyle, Healthy Bites
Ingredients:
- 1 ½ pounds halibut (cut into 4 filets)
- 3 cups fresh corn kernels
- 3 cups small heirloom tomatoes, quartered
- ¼ cup scallions, sliced
- 1/4 cup olive oil, divided
- 1/4 cup fresh basil
- 2 tablespoons chopped fresh mint
- 2 lemons, juiced and zested
- 1 medium shallot
Directions:
- Salt and pepper and pepper to taste
- Combiine corn, tomato and scallion in a bowl.
- Set aside.
- In a food processor or blender combine the olive oil (all but 1 tbsp) with the basil, mint, lemon and shallot.
- Set aside.
- Season Halibut with salt and pepper.
- Heat one tbsp oil in a sauté pan.
- Cook fish for 3 minutes per side or until opaque in the center.
- Remove from pan.
- Toss salad with dressing reserving some.
- Plate salad and rest fish on top.
- Drizzle with remaining dressing and serve.
