6 ears sweet corn, cooked
2 cups cooked black beans (or canned)
1/4 cup minced red onion
1/4 cup minced green onion (include the green tops)
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 cup chopped cherry tomatoes
Juice of 1 lime
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 pieces fresh halibut, about 6 ounces each (can substitute mahi-mahi or rockfish)
Extra-virgin olive oil (for frying)
Husk the corn and blanch in plenty of boiling salted water. Cook 5 minutes, drain off water, then cut off the kernels. Combine all ingredients (except for the fish) to make a salad, and let marinate at room temperature for an hour. Check seasoning after an hour— the black beans have a way of absorbing salt. Putting this salad in the refrigerator will kill the fresh flavors— for best results, make it the day you plan to serve it.
To cook the fish, season it well with salt and pepper. Heat some olive oil in a nonstick pan and place fish in oil and fry until golden brown— high heat is only needed to make a golden crust. Turn fish and continue to cook through on a low heat.
To serve, arrange the room temperature salad on the plate, laying the fish on top. Serves 4.
