Succulent halibut fillets are grilled to perfection and served over a bed of charred lemon slices, infusing each bite with bright, citrusy notes. A vibrant salad of sweet, smoky charred peaches and tender corn adds a burst of summer flavour, balanced with fresh herbs for a light yet satisfying plate.

Yield 2

Mis en Place

Fish

2 Fillets of Fish, preferably halibut

Freshly Ground Pepper

Aleppo Pepper

Smoked Paprika

Sea Salt

Olive Oil

1 Lemon,

sliced crosswise about ¼ inch thick

Salad

4 Ears of Corn on the Cob

1 Peach, sliced

Cherry Tomatoes, handful sliced

1 Jalapēno

1 Green Onion

2 Tomatoes, sliced into rounds

1 Avocado, cubed

Fresh Mint and Basil, cut into ribbons

Dressing

1 Lime, zested

Juice of 1 Lime

1 Tbsp. Champagne Vinegar

1/4 C. Lemon Olive Oil /Olive Oil

1 Tsp. Honey

Freshly Ground Black Pepper

Salt

Method

Step 1

Prepare Corn & Peach Salad

Grill ears of corn, peach slices, jalapēno, and green onion.

Shuck ears of corn, chop peach slices and seed the jalapēno and chop.

Chop green onion.

Combine with cherry tomato halves and cubed avocado.

Add ribbons of mint and basil.

Step 2

Dressing

Make dressing by whisking all ingredients together.

Pour on corn salad, reserving some.

Step 3

Prepare Fish

Season fish with salt, freshly ground black pepper, Aleppo pepper and smoked paprika.

Drizzle with olive oil.

Place your fish directly atop the lemon slices and grill, without flipping, for 8 minutes.

Step 4

Place charred lemon slices on the platter.

Spoon the corn salad and place the halibut over top.

Take some reserved dressing and drizzle on fish.

Garnish with micro basil or torn mint leaves.