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Mexicali Halibut With Diced Zucchini, Corn and Tomatoes
1 tb Fresh lime juice; or lemon
2 ts Vegetable oil; divided use
1/2 ts Ground cumin
1/4 ts Ground cinnamon
1/4 ts Salt
Pepper; optional to taste
1 1/4 lb Halibut fillet; in one piece or cut into steaks
1/2 lb Zucchini; 1/4-inch dice
2 c Corn kernels; approximately
14 1/2 oz Stewed tomatoes Mexican style; drained, 1/2-chop reserve liquid
FISH : Combine juice, half the oil in a small cup or bowl. Add cumin, cinnamon and salt (pepper if using). Stir to combine. Place fish on lighly greased broiler pan, tucking under thin end of filet, if necessary, to ensure more even cooking. Brush with half the rub. Set aside for 15 minutes. Preheat the grill or broiler.
Meanwhile, make the salsa: Heat remaining oil in a medium non-stick skillet over medium heat. Add zucchini; saute 3 minutes. Add corn and tomatoes. Add all or enough of the tomato liquid to allow the vegetables to boil. Bring to boiling, over medium high heat. Simmer rapidly for 5 minutes, without stirring, until most of the liquid cooks off. Cover and set aside.
Broil or grill fish, basting once or twice with the rub. Cook, turning once, until fish is opaque in center.
Spoon corn mxiture over fish to serve.