Best Sams Southwest Halibut With Roasted Corn Pico De Gayo Recipes

SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO

Steps:

• Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
• Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
• Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
• Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.

MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE

Steps:

• Drain the chopped tomatoes in a colander.
• Mix all ingredients in a large bowl.
• Let sit at room temperature for at least 1 hour to let the flavors combine.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

SOUTHWEST STYLE HASHBROWNS HALIBUT #SP5

Steps:

• Combine potatoes, salt, and chives together in a bowl.
• Place 1/4 of potato mixture on each of the fish filets, packing mixture onto fish tightly and fully.
• Heat oven to 350 degrees.
• Heat olive oil in a large, oven proof skillet over medium high heat. Cast iron would be ideal.
• When oil begins to shimmer, place fish filet, potato side down, into the skillet. Continue to cook potato side down until hash browns become golden brown. Place skillet in oven and continue to cook until fish is cooked though, about 12 minutes.
• Remove from oven. Serve fish potato side up.

PICO DE GAYO

Steps:

• 1. Combine all diced and chopped ingredients in a large bowl.
• 2. Add citrus juices and salt & pepper. Stir well.
• 3. Enjoy as a dip for corn or tortilla chips or pour over fish, chicken or any type of meat that you want to add a southwestern flair to.

SAM'S SOUTHWEST HALIBUT WITH ROASTED CORN PICO DE GAYO

Steps:

• Begin by roasting cob of corn. During the roasting period, combine the olive oil and lime juice very well and set aside.
• Sprinkle chili powder and kosher salt over flesh side of halibut. (I used skin off and it worked just fine. I had to be very careful when flipping it though so it wouldn't break up.)
• Coat both sides with the olive oil and lime juice mixture. Set aside and let marinate while you go on to the next step. Don't forget about your corn.
• I couldn't find colored tortillas so the plain worked just fine. I just stacked them together and cut them in half then into 1/8" strips.
• Fry tortilla strips in olive oil on medium high heat until they are golden brown and crispy. Drain and salt.
• Add the corn to the pico de gayo and stir.
• Grill on medium to medium high. Put fish on the grill flesh side down and grill about 4 minutes. Turn over and continue cooking for another 7-10 minutes or until fish begins to flake.
• When finished, put fish on a plate. Top with a large spoonful of pico de gayo and a sprinkling of fried tortilla strips. Serve and enjoy!!