Lean Pacific halibut topped with a raw corn salad makes for a light and flavorful summer meal that’s full of fiber, packed with protein, and loaded with vitamins. But most importantly, the colorful combination of refreshing summer produce makes this the ultimate hot day lunch or dinner.
Fresh summer corn brings fiber and a sweet, starchy crunch to the salad — you’ll chop kernels right off the cob and straight into a bowl to combine with raw zucchini and cherry tomatoes. The raw zucchini and cherry tomatoes are a welcome addition during hot summer months, as they provide vitamins A and C in addition to a hydration boost due to being over 90 percent water. Prepare the salad earlier in the day or even the day before to keep mealtime a breeze.
The Pacific halibut is quickly seared in a pan for crisp texture to pair with the crunchy raw veggie salad. However, you can keep things cool by grilling the Pacific halibut instead.
About Jenna Amos, RDN:
Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.
Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.