We’re ramping up to the holiday season! I wish I had a cute Halloween themed post but unfortunately I haven’t had the time to do all the fun stuff I’ve been seeing (plus you know – the whole not having kids yet thing also contributes to a lack of motivation in doing fun crafts/snacks).[hr]
I did want to give a shout out though – happy birthday to my mom!!! It’s a little belated but she’s hit the BIG FIVE OH!
Thanks for always being there for me mom; I wouldn’t be the person I am now without you.
And all of my blog readers should definitely thank my mom – she’s the whole reason I got into cooking in the first place. Side note – I was going to post a picture of her but didn’t know if she really wanted her face all over the Internet 😛[hr]
But in the vein of me being crazy busy I wanted to feature a simple and tasty dish so a weeknight fish dinner it was.
At the market I picked up some multi-colored baby bell peppers and mixed it with corn, Roma tomatoes and a bit of diced red onion to make a simple but super tasty warm vegetable topping. There was some gorgeous Pacific Halibut on sale that I also bought, but feel free to sub in any firm white fish you prefer.
Don’t get thrown off by what looks like a long ingredient list. Most of the time in making the dinner is just prep and chopping the fish itself only takes 8 – 12 minutes to cook (although cut the cooking time down if you use a thinner fish like tilapia).
- ½ lb halibut cut into two pieces
- Salt and Pepper
- 1 ½ Tbsp olive oil
- 2 ½ Tbsp fresh minced cilantro, divided
- 1 tsp dried Mexican oregano
- ½ tsp each granulated garlic and onion powder
- ¼ tsp ground cumin
- ¾ cup corn kernels (defrosted and patted dry if frozen)
- 1 cup of finely chopped bell pepper (use any color/s you like)
- 2 cloves of garlic, minced
- 2 Tbsp finely chopped red onion
- ¼ tsp Chipotle chile powder
- 1 roma tomato, deseeded and chopped
- ½ Tbsp apple cider vinegar
- Dash of sugar
- Pat fish dry and season both sides with salt and pepper. In a small bowl combine ½ Tbsp olive oil, ½ Tbsp cilantro and oregano through cumin. Stir well, then rub over both sides of the fish.
- In a skillet, heat remaining ½ Tbsp olive oil over medium high heat. Cook the corn for about 4 minutes, stirring occasionally, until corn has started to brown and become fragrant. Add bell peppers and cook for another 2 to 3 minutes until just beginning to soften. Stir in garlic, onion, chipotle chile powder, salt and pepper and cook for another minute. Remove from heat and pour into a bowl.
- Heat a grill pan (or you could use your broiler) over medium heat and let preheat for at least 5 minutes. Note – if you use a non-stick grill pan I would just use the broiler since you shouldn’t heat an empty nonstick pan. Either grill or broil fish for 8 – 10 minutes flipping once.
- As fish is cooking, combine corn mix with chopped tomato, remaining ½ Tbsp olive oil, ½ Tbsp cider vinegar, remaining 2 Tbsp fresh minced cilantro and a dash of sugar, tossing well to combine. Season with salt and pepper to taste and set aside until fish is done.
- Top cooked fish with vegetable relish and enjoy!