Grilled Halibut Tacos with Grilled Corn and Poblano Salsa

Midwestern sweet corn paired with Alaska halibut... in a taco!

Grilled Halibut Tacos with Grilled Corn and Poblano Salsa

Serves: 4 | Difficulty:

What's better in the Midwest in the summer than fresh sweet corn? Grilling it with halibut and putting 'em in a taco. This is our take on your classic taco. The mild heat of poblanos pairs nicely with the smoky sweetness of the corn. You'll just have to find the margarita recipes on your own.

Ingredients

8-12 corn tortillas
1 avocado, sliced
2 tablespoons Cholula hot sauce
2/3 cup sour cream

Salsa:
2 ears of corn
2 poblano peppers
¼ red onion, 
minced
½ cup black beans, rinsed and drained
¼ cup queso fresco, crumbled
juice of one lime
2 tablespoons olive oil
salt and pepper, to taste

Halibut:
1 pound halibut, cut in 1- by 2- inch pieces
2 tablespoons grapeseed oil
salt and pepper, to taste

Salsa

Heat a grill pan or grill over high heat. Place ears of corn and whole poblano peppers on the grill until corn has grill marks and poblanos are charred, about 2-3 minutes per side. Set aside to cool. Cut kernels off cobs. Chop poblanos in ¼-inch dice. Stir corn, poblanos, red onion, beans and cheese together with lime juice and olive oil. Season to taste.

Halibut

Toss halibut pieces with oil, salt and pepper. Place halibut pieces on the grill and leave undisturbed until well marked and cooked half-way through, about 2 minutes per side.

Taco Assembly

Stir hot sauce and sour cream together, and spread it on the bottom of a corn tortilla. Place two pieces of halibut on top. Add salsa, avocado, and extra hot sauce as needed.

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