Sams Southwest Halibut With Roasted Corn Pico De Gayo Recipes

CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE

Steps:

• For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
• Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
• For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
• Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
• To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.

SAM'S SOUTHWEST HALIBUT WITH ROASTED CORN PICO DE GAYO

Steps:

• Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
• Sprinkle chili powder and kosher salt over flesh side of halibut. (I used skin off and it worked just fine. I had to be very careful when flipping it though so it wouldn't break up.)
• Coat both sides with the olive oil and lime juice mixture. Set aside and let marinate while you go on to the next step. Don't forget about your corn.
• I couldn't find colored tortillas so the plain worked just fine. I just stacked them together and cut them in half then into 1/8" strips.
• Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
• Add the corn to the pico de gayo and stir.
• Grill on medium to medium high. Put fish on the grill flesh side down and grill about 4 minutes. Turn over and continue cooking for another 7-10 minutes or until fish begins to flake.
• When finished, put fish on a plate. Top with a large spoonful of pico de gayo and a sprinkling of fried tortilla strips. Serve and enjoy!!

PICO DE GAYO

Steps:

• 1. Combine all diced and chopped ingredients in a large bowl.
• 2. Add citrus juices and salt & pepper. Stir well.
• 3. Enjoy as a dip for corn or tortilla chips or pour over fish, chicken or any type of meat that you want to add a southwestern flair to.

GRILLED CORN PICO DE GALLO

Steps:

• 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
• 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)

MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE

Steps:

• Drain the chopped tomatoes in a colander.
• Mix all ingredients in a large bowl.
• Let sit at room temperature for at least 1 hour to let the flavors combine.

SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO

Steps:

• Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
• Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
• Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
• Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.