Lunch

Grilled Market Fish with Charred Corn Succotash & Lime Aioli

Name: Grilled Market Fish with Charred Corn Succotash & Lime Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 wild halibut or rockfish fillets (6 oz each), skin-on; 2 cups fresh corn kernels (about 2 ears); 1 red bell pepper, diced; 1 cup snap peas, halved; 3 garlic cloves, minced; 3 tbsp olive oil, divided; 2 shallots, thinly sliced; 1 egg yolk, room temperature; juice and zest of 2 limes; ½ tsp smoked paprika; fresh cilantro and basil, chopped; sea salt and cracked pepper; chili flakes for garnish

Wild-caught local white fish, scored and grilled until the skin crisps and flesh stays tender. Served over a vibrant succotash of charred corn, roasted red pepper, and snap peas, finished with a drizzle of house-made lime aioli and crispy shallots.

565cal 41gprotein 44gcarbs 28gfat 15min prep 20min cook 2serves

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