Halibut And Corn Salad With Broken Vinaigrette Recipes

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CORN SALAD WITH LIME VINAIGRETTE



Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

HALIBUT AND SWEET CORN TAMALES



Halibut and Sweet Corn Tamales image

These wonderful and simple oven 'tamales' go very well with another recipe I am posting for Mango, Jicama, and Corn Salad. In my opinion, you can't go wrong with halibut or Southwestern cooking!

Provided by ChipotleChick

Categories     Halibut

Time 35m

Yield 2 tamales, 2 serving(s)

Number Of Ingredients 7

2 ears corn, husks intact
1/2 cup packed fresh cilantro, trimmed
1 tablespoon yellow cornmeal
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons finely chopped red bell peppers
2 (6 ounce) halibut fillets, 1 inch thick

Steps:

  • Preheat oven to 375.
  • Lightly grease a baking sheet.
  • Carefully remove husks from corn, reserving the 4 largest ones.
  • Cut the corn kernels off of their ears.
  • Blend lightly in a food processor or blender until just coarsely chopped, be sure not to puree!
  • Add cilantro, cornmeal, sugar, and salt, then pule once or twice just to mix.
  • Season with fresh ground black pepper.
  • Stir in fintely chopped red bell pepper.
  • Arrange 2 corn husks on a square of foil large enough to hold a tamale.
  • Spread 1/4 of corn mixture (approx the same size as the halibut fillets you are using) over both husks on foil.
  • Season halibut on both sides with salt and pepper.
  • Place halibuts on top of corn mixtures on tamales.
  • Top halibuts with another 1/4 of the corn mixture.
  • Pull ends of bottom husks over halibuts and top with remaining husks.
  • Tuck ends of top husks under bottom husks.
  • Fold around tamales into small packets.
  • Bake until halibuts are just cooked through, about 20 minutes.

Nutrition Facts : Calories 392.7, Fat 6.7, SaturatedFat 1, Cholesterol 70.3, Sodium 432.4, Carbohydrate 35.4, Fiber 3.9, Sugar 6.3, Protein 50.2

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