Ingredients

4 servings

　　4 ears of corn, shucked

　　5 tablespoons vegetable oil, plus some for drizzling

　　Salt and freshly ground black pepper

　　1 large red onion, chopped

　　3 garlic cloves, chopped

　　1 jalapeño, seeded and chopped

　　1 red bell pepper, cored, seeded, and chopped

　　1 tablespoon dark brown sugar

　　1 1/2 cups vegetable or chicken stock or broth

　　1 tablespoon chili powder (a palmful)

　　4 6-ounce 1-inch-thick halibut fillets (1 1/2 pounds)

　　1/4 cup fresh cilantro leaves (a generous handful), chopped

　　Juice of 2 limes

　　

Step 1

Preheat a grill pan or outside grill to high.

　　

Step 2

Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper. Place the shucked corn on the grill. Turn the corn and char on all sides, about 4 to 5 minutes. Remove from the grill and let cool enough so that you can handle them.

　　

Step 3

While the corn is grilling, preheat a medium skillet over medium-high heat with 2 tablespoons of the vegetable oil (twice around the pan). Add the onions, garlic, jalapeños, bell peppers, and brown sugar, and season with salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable or chicken stock and continue to cook for about 4 minutes.

　　

Step 4

For the halibut, in a shallow dish combine the remaining 3 tablespoons of vegetable oil with the chili powder and a little salt. Add the fish and coat thoroughly. Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side.

　　

Step 5

With a knife, cut the charred corn kernels from the cobs. Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through. Add the cilantro and lime juice and stir to combine. Taste and adjust the seasonings with salt and pepper.

　　

Step 6

Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.

　　Rachael Ray 365: No Repeats