INGREDIENTS

• 2, 1-inch halibut fillets
• Salt & pepper; to taste
• 1 tspn. melted butter or olive oil
• Lime slices; for serving

• 1 tspn. butter or olive oil
• 1 large garlic clove; minced
• ½ small onion; chopped
• 1 small zucchini; chopped
• ½ red bell pepper; chopped
• 3 mushrooms; chopped
• 1 ear of sweet corn; cut off the cob
• Salt & pepper; to taste
• 1 pinch of smoked paprika
• 2 tspn. fresh lime juice

INSTRUCTIONS

Preheat oven to 425°F. Place each fillet on the center of a piece of parchment paper, drizzle with butter/oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent. In a small baking pan (8″ x 8″), place 2 packets of fish and bake for 15 minutes or until the fish is cooked through and flakes easily. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/oil and let melt. Add onions and garlic and sauté for 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and sauté for another 2–3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and sauté for another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer sauté, drizzle with extra lime juice and more salt and pepper to taste.