Fresh Corn Salad

Fresh Corn Salad
Yields 6 servings

5 ears of corn, shucked
1/2 c. diced red onion (approx. 1 sm. onion)
2 plum tomatoes, diced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. paprika
handful of cilantro, chopped

In a large pot of boiling salted water, cook the corn for about 3 minutes. Drain and immerse in cold water to stop cooking and set the color. Cut the kernels off the cob.

In a large bowl, toss all ingredients. Serve cold or at room temperature.

Modified from Ina Garten. 

Lemon and Herb Crusted Halibut w/ Cherry Tomato Salad

We are experiences another heat wave in NYC, and my husband and I wanted to make something light and summery. My picture definitely doesn't do this dish justice. After the first bite, we both looked at each other with huge grins on our faces. 

Lemon and Herb Crusted Halibut

Makes 4 servings

4 tsp. chopped lemon zest

4 tsp. chopped fresh dill

6 tsp. chopped fresh parsley leaves

2 tsp. cracked black pepper

4 (6-ounce) halibut fillets, skinned

1 1/2 tsp. salt

4 tsp. Dijon mustard

1 tbsp. vegetable oil

4 c. cleaned fresh arugula leaves

4 tbsp. olive oil

Cherry Tomato Salad (recipe follows)

In a shallow bowl, combine the lemon zest, dill, parsley, and black pepper. Season the fish with 1 1/4 tsp. of salt. Then lightly brush 1 side of each piece of halibut with 1 tsp. of Dijon mustard. Firmly press the mustard-coated size of each fillet into the lemon-herb mixture. In a skillet, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden (3 to 3 1/2 min). Flip and continue to cook until the fish flakes easily (3 min).

Meanwhile, in a medium bowl, toss the arugula with 2 tbsp. of olive oil and season with the remaining 1/4 tsp. salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of olive oil. Serve immediately. 


Cherry Tomato Salad

1 pint cherry tomatoes, halved lengthwise
1/4 c. diced red onion
1 tsp. lemon zest
2 tbsp. chopped parsley
2 tbsp. white wine vinegar
4 tbsp. olive oil
Salt and freshly ground black pepper

In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and pepper. Serve over halibut.


Recipe slightly modified from Emeril Lagasse.