Fish with Fire Roasted Vegetables

For this recipe, we use halibut.  But, any white, flakey fish will do (Flounder, Cod, even Mahi Mahi works)

  • 4 ears shucked corn
  • Olive Oil (for brushing on the corn)
  • 3 cups cherry tomatoes, divided
  • 2 tablespoons salted butter, divided
  • 2  peeled and halved lengthwise
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 (6-oz.) halibut fillets or any white fish, skinned 
  • 2 teaspoons balsamic glaze
  • 2 tablespoons chopped fresh basil (optional)


Step 1

Preheat grill to medium (350°F to 400°F).

Step 2

Coat corn ears with olive oil. Place 1 cup tomatoes, 1 tablespoon oil, and shallots in a bowl; toss to coat. Place tomato mixture in a grill basket. Add corn to grill; cook 6 minutes or until lightly charred, turning occasionally. Add tomato mixture to grill; cook 4 minutes or until tomatoes blister and turn lightly brown. Remove corn kernels from ears; discard cobs. Coarsely chop shallots; set aside. Place grilled tomatoes, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process until smooth.

Step 3

Coat fillets with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add                                     fillets to grill; cook 3 minutes on each side or until desired doneness. Remove; keep warm.

Step 4

Slice remaining 2 cups tomatoes in half. Combine corn, shallots, fresh tomatoes, 2 tablespoons pureed tomato mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Place 1 cup corn mixture on each of 4 plates. Top each serving with 1 fillet, 1 tablespoon pureed tomato mixture, and 1/2 teaspoon balsamic glaze. Top with basil, if desired.

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