Oven Roasted Halibut Steaks or Fillets 
with 
Black Bean and Toasted Corn Salsa

* 2 ears native-sweet corn, cut off cob
* 1 clove garlic, minced
1-15 oz. can black beans , rinsed
* 2 farm-ripe tomatoes, diced
* 2 Tbs. onion, diced
* 1 jalapeno pepper, seeded and minced

2-3 Tbs. Extra Virgin Olive Oil
Kosher salt, to taste
* 1 handful fresh cilantro, washed and chopped
1 lime or 1/2 lemon, juiced
Tabasco to taste, if you like spicy flavors

Heat a cast iron, or heavy bottomed skillet.  Add 1 Tbs. olive oil, then corn off the cob.  Sear corn until some of the kernels have browned, sweetening the flavor. Add garlic and stir til you just smell garlic cooking.  Remove from heat. Pour toasted corn into a large bowl. Add black beans, tomatoes, onion, pepper, 2 Tbs. olive oil, salt, cilantro, lime juice and Tabasco. Stir and taste for seasoning.  Set aside

    .   
Halibut
* 2 lbs Halibut Steak or Fillets

Preheat oven to 425^.

Place Halibut on roasting pan; drizzle with olive oil.  Season with Kosher salt and freshly ground black pepper. 

Roast for 15 to 20 minutes, depending on thickness of fish.  Turn fish after 10 minutes.  Fish is done when meat flakes easily and is opaque.