Grilled Halibut with Basil Salsa on Corn and Poblano Risotto

Fish fillets, being the quintessential fast food, are fun to serve with something that takes a little longer to prepare -- such as the Corn and Poblano Risotto (separate recipe below in this post.) Since the risotto takes a good 30 minutes, make it first. A quicker substitute would be a package of Ben's Long Grain and Wild Rice, which you could stir together with sautéed chopped poblanos and corn if you like. My basil salsa garnish (recipe in the notes at the bottom) spruces up the fish nicely and creates a sweet --and spicy, if you choose--fresh finish.

4 servings

Ingredients

4 (6-oz) Halibut fillets -- or other firm white fish fillets
olive oil
kosher salt and fresh ground pepper
crushed red pepper
Basil Salsa (recipe in notes at bottom)
Corn and Poblano Risotto (separate recipe below)
1 lemon, quartered-- for serving

Instructions

PREPARE THE FISH: Pat the fillets dry, brush with olive oil, and sprinkle liberally with salt, pepper, and just a pinch of crushed red pepper. Set aside.
HEAT THE GRILL: Heat a stovetop grill pan over medium flame for 2 minutes. Brush pan with oil.
COOK THE FISH: Grill fillets 4 minutes on one side. Turn carefully and grill another 3 minutes OR until just firm and opaque. Do not over cook.
SERVE: Serve immediately on warm plates atop a generous scoop of corn and poblano risotto. Top each fillet with a couple of tablespoons of basil salsa and add a wedge of lemon to the side.

Notes

Alyce's Basil Salsa
***also tasty on chicken or fish tacos or scrambled eggs

1/4 cup each chopped fresh basil and spinach
1 tablespoon minced onion
1/2 teaspoon grated or finely minced garlic
2 tablespoons minced red bell pepper
1 small tomato, chopped finely

In a small bowl, mix all ingredients together gently. Taste and adjust seasonings. (More onion? Garlic?)

cook’s note I like this salsa without the heat of jalapeño, etc; it’s much fresher and the beautiful delicate basil is not overpowered by heat. That said, add a bit of minced jalapeno if you like it.