Grilled Alaskan Halibut with Spiced Summer Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant dish featuring grilled Alaskan halibut paired with a spiced summer corn salad inspired by West Seattle’s seasonal bounty. This American-inspired comfort-food recipe, ready in about 30 minutes, pairs Alaskan halibut fillets, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, whisk together 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Coat 4 halibut fillets (6 oz each) with the marinade and let rest at room temperature for 15 minutes.
  3. Step 3: Meanwhile, combine 2 cups fresh corn kernels, 1 diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, and 1 tsp honey in a bowl; toss well and set aside.
  4. Step 4: Preheat grill to medium-high heat (about 400°F). Grill halibut for 4 minutes per side until opaque and grill marks appear.
  5. Step 5: Serve grilled halibut atop a bed of spiced summer corn salad for a fresh and balanced meal.

Frequently asked questions

How long does Grilled Alaskan Halibut with Spiced Summer Corn Salad take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Alaskan Halibut with Spiced Summer Corn Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Alaskan Halibut with Spiced Summer Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Alaskan Halibut with Spiced Summer Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Alaskan Halibut with Spiced Summer Corn Salad?

American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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