Recipe of the Week – Fish with Fire Roasted Summer Veggies

Fish with Fire Roasted Veggies

It’s the time of year when all the delicious summer veggies are ripe and ready to be eaten. Give this amazing summer dish a try!

What You Need:

• 4 ears shucked corn
• Cooking spray
• 3 cups cherry tomatoes, divided
• 2 tablespoons canola oil, divided
• 4 ounces shallots, peeled and halved lengthwise
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 (6-oz.) halibut fillets, skinned
• 2 teaspoons balsamic glaze
• 2 tablespoons chopped fresh basil (optional)

How To Make It:

1. Preheat grill to medium (350°F to 400°F).
2. Coat corn ears with cooking spray. 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.
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.
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.

Enjoy!

*Recipe Source: https://www.cookinglight.com/recipes/fish-fire-roasted-summer-veggies