Source: The Kitchy Kitchen, Claire Thomas
This recipe is fresh, light and absolutely delicious! Although peak Halibut season is late spring/early summer (May-June), I am spoiled to live so close to Granville Island Market and have access to amazing fresh fish year-round. This meal is great to make in the winter when you are missing the sunshine, and is also a great quick summer meal to make on the grill.
*for 4 tacos
1. Drizzle both sides of the halibut with olive oil, sprinkle with salt and pepper. Grill on medium high heat for 5 minutes per side. Meanwhile, grill the corn unti lthe kernals blacken a bit (about 1-2 minutes a side).
2. In a small bowl, combine the jalapeno (I only use a pinch, but more if you like a lot of heat), red onion, and lime juice.
3. Slice the kernals off of the corn cob, add them to the bowl with a big pinch of salt and pepper.
4. Add the cilantro and stir to combine. Taste to see if it need more seasoning or spice.
5. Heat the tortillas on the grill so they’re warm and pliable.
6. Flake the halibut using a fork (or your hands) and build the tacos: Add a heap of fish in the middle of the tortilla, drizzle with crema, top with the corn salsa and a little lettuce, finish with a sprinkle of cheese.