Grilled Halibut Recipe

Directions

1. 1

   Step 1

   Roast tomatillos, onion, garlic, and jalapeño on a sheet pan until blistered and softened, about 8-10 minutes.

2. 2

   Step 2

   Toast pepitas (pumpkin seeds) in a dry skillet over medium heat until fragrant and lightly golden, about 2-3 minutes; transfer to a plate.

3. 3

   Step 3

   Place roasted vegetables (tomatillos, onion, garlic, jalapeño) in a blender with cilantro and toasted pepitas; pulse to rough paste. In a saucepan, heat olive oil for mole verde over medium heat, add the paste and cook for 2-3 minutes. Stir in chicken stock and simmer until smooth and slightly thickened. Season with salt to taste.

4. 4

   Step 4

   In a large bowl, whisk together dry ingredients for the corn cakes: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt for corn cakes.

5. 5

   Step 5

   In a separate bowl, whisk eggs, milk, and melted butter until well combined.

6. 6

   Step 6

   Fold the wet ingredients into the dry ingredients just until combined; gently fold in fresh corn kernels.

7. 7

   Step 7

   Heat vegetable oil in a skillet over medium heat. Scoop batter into rounds about 3 inches in diameter and cook 2-3 minutes per side until golden and cooked through. Transfer to a warm plate.

8. 8

   Step 8

   Make lime aioli: whisk egg yolks with lime juice and 1/2 tsp salt, then slowly drizzle in olive oil (aioli emulsification) while whisking to form a thick, pale emulsion. Mince the garlic and whisk into the aioli.

9. 9

   Step 9

   Pat halibut fillets dry; season on both sides with salt and black pepper. Brush lightly with olive oil.

10. 10

    Step 10

    Preheat a grill or grill pan to high heat. Grill halibut for about 4-5 minutes per side, or until just opaque in the center. Remove and let rest briefly.

11. 11

    Step 11

    If necessary, rewarm mole verde gently over low heat until simmering, adjusting salt to taste.

12. 12

    Step 12

    To plate: Spoon a line or pool of mole verde on each plate, top with a halibut fillet, drizzle with lime aioli, and place a corn cake on the side. Garnish with cilantro leaves and lime wedges.