Marinated Halibut with Summer Vegetables and Avocado Corn Relish

Source: Stephen Gibbs, Hands On Gourmet.

Recipe Type: | Seasons:

This dish was inspired by refreshing ceviche, fresh snappy sumptuous local vegetables,
and hot summer days.

Serves 4 to 6


6 2- to 3-oz. fillets of halibut (preferably Pacific, as Atlantic is over fished)
⅔ cups lemon juice
⅓ cup orange juice

1 lemon cucumber, thinly sliced
3 each radishes, thinly sliced
¼ basket of black plumb cherry tomatoes, stems removed and sliced in half
½ pound Blue Lake green beans
½ pound Romano beans
½ pound yellow beans
½ cup torn basil leaves
¼ cup extra virgin olive oil
Salt and pepper

1 ripe avocado, chopped medium dice
1 ear sweet corn, shucked
¼ cup tomato juice
juice of one lemon
¼ cup extra virgin olive oil
Salt and cracked black pepper

Special Tools
Slotted spoon or Chinese spider


  1. Place a pot of salted water on high heat and bring to a smile. Blanch the blue lake green beans and cranberry beans separately, for 4 minutes each. Remove the beans from the water with a slotted spoon or spider and shock them (placed in an ice water bath) until chilled. Drain and set aside.

  2. Let the corn swim in the warm water leftover from the beans for 2 minutes ONLY. Corn needn’t cook any longer than that. Let cool and shave off nuggets over a mixing bowl to capture the corn milk.


For the fish
Run your fingers over the fish to make sure all the bones are removed. Place fish in a container that will fit ingredients snugly. A plastic bag will work nicely as you can mold the right space needed for fish to marinate evenly. Add lemon and orange juice. Place in refrigerator. The process will take 8 hours. You don’t want to go much longer as it will macerate the fish and turn to rubber. Remove liquids, season with a pinch of salt and white pepper.

For the salad
Place all the ingredients in a large mixing bowl. Add oil, salt and pepper and gently toss.

To garnish

  1. In a small bowl toss together the avocado, corn, onion and tomato juice.

  2. Dress the cress with lemon juice and oil and season to taste with salt and pepper.


To serve
Place a small handful of the vegetables in the center of a plate. Put a fillet of fish on top. Place a small amount of cress on the fish and spoon the relish over top and around the dish. Get as artistic as you want!

Farmers Market Ingredients