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chicken and vegetables

Culinary Corner with Chef Morissa: Seared Halibut with Poblano Corn Salad


• 5oz. piece of halibut or another white fish
• 2 tbsp. olive oil
• Salt and pepper to taste

• 2 tbsp. olive oil
• 2 poblano peppers, diced
• ½ white onion, diced
• 2 garlic cloves, minced
• 2 ears corn, grilled and kernels off
• 4 scallions
• Juice of 2 limes
• 1/3 cup fresh cilantro, chopped


Heat skillet on medium high with oil. Season fish with salt and pepper, and sear for 2 minutes. Finish in the oven for 6 minutes until cooked. In another skillet, heat pan on medium heat with oil.

Add peppers and onions, and sauté until tender. Add garlic and corn for another minute, and then finish with fresh lime juice, scallions, and cilantro. Season to taste with salt and pepper.