Halibut in Corn Husks with Fresh Vegetable Saute| Seasonal Seafood Recipe

Serves

Cook Time

15 min

Total Time

35 min

Main Course

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American 🇺🇸

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Experience a taste of summer with Halibut in Corn Husks paired with a Fresh Vegetable Sauté! Wrapped in corn husks and paired with a vibrant mix of red onion, garlic, Fresno chilis, zucchini, and cherry tomatoes, this dish is light, flavorful, and perfect for a gourmet home-cooked meal. This can be a healthy week night meal, but also presents really nicely for guests. You can substitute your favorite chili and adjust for your own heat tolerance. Follow Chef Healthy Henry to make this seasonal seafood recipe!

Ingredients

4 Ears of corn
4 5-6oz halibut fillet
Salt and Pepper to taste
2 tbls avocado oil
1c red onion
4-5 garlic cloves chopped
2 tbls fresno chilis
1c zucchini
1c mixed cherry tomatoes halved

Directions

Carefully peel back the corn husks and snap off the corn cob at the bottom, leaving the husks attached to the stem. Discard the silk and any blemished leaves. Set the husks aside. Cut 2 cups of kernels from the corn and set aside.
Preheat the oven to 350°F. Lightly salt and pepper the halibut. Tuck a fillet into the middle of each corn husk, wrapping the leaves around to enclose the fish within the leaves. Don't try to make it look neat.
Tear 4 strips from the discarded leaves and use them to tie the opened end of the husk. If the husks aren’t long enough to tie then simply use cooking twine. Place on a baking sheet and bake for 15 minutes.
While the halibut is baking: Add the avocado oil to a saucepan over medium heat. Add the red onion and garlic sauté until translucent. Add peppers, zucchini, and tomatoes sauté until they begin to soften.
Add the corn and continue to cook until it's heated through. Place the halibut on heated plates. Fold back the top of the corn husks and tuck them under the stem.
Spoon the corn sauté over the halibut. Serve immediately.