- Calories 351
- Fat 11.1g
- Satfat 1.4g
- Monofat 5.7g
- Polyfat 3.1g
- Protein 37g
- Carbohydrate 29g
- Fiber 4g
- Cholesterol 83mg
- Iron 2mg
- Sodium 620mg
- Calcium 41mg
- Sugars 12g
- Est. added sugars 1g
Fish with Fire-Roasted Summer Veggies
Photo: Jennifer Causey
Coulis is simply a fancy term for a sauce made from pureed fruit, in this case fresh cherry tomatoes that have been blistered and charred on the grill. The result is a full-bodied dressing that’s smoky and acidic, all that’s needed to dress the fresh corn and tomato salad. If you haven’t tried halibut yet, this simple 5-ingredient main is a great place to splurge. The fish is mild with a texture that’s just firm enough to do well on the grill. If you can’t find it, try sustainably caught flounder or snapper.
How to Make It
Step 1
Preheat grill to medium (350°F to 400°F).
Step 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.
Step 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.
Step 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.
