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Grilled Halibut with Sun Gold Tomatoes, Corn, and Salsa Verde
Ingredients
  • subheading: For the stewed Tomatoes :
  • 1 pint sun gold tomatoes, ½ chopped in halves
  • 4 garlic cloves, roughly chopped
  • 1 shallot, thinly sliced
  • 1 Serrano chili, thinly sliced
  • ½ cup olive oil
  • 1 tsp white wine vinegar or champagne vinegar
  • Flakey salt
  • subheading: For the Salsa Verde:
  • 1 handful each of basil, dill, and parsley, finely chopped (can substitute with tarragon, oregano, or herbs of your choice)
  • ½ garlic clove, finely minced
  • ⅔ cup olive oil
  • flaky Salt
  • Pepper
  • 1 lemon, zested and juiced
  • subheading: For the Fish:
  • 4 halibut filets
  • Aleppo pepper
  • Salt
  • 4 ears of corn, kernels shucked from the cob raw.
  • Zest of 1 lemon
Steps
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