For the Salad:
4 halibut fillets, about 5 ounces each (can also be substituted for tilapia)
1 1/2 cup Fresh Express shredded red cabbage, chopped in small pieces
1/4 cup extra virgin olive oil
1 avocado, diced
2 ears fresh corn or 1 cup frozen corn, thawed
1 (15 ounce) can black beans, drained
1 (15 ounce) can garbanzo beans
1/2 cup red onion, minced
1/3 cup cilantro, chopped
2 limes, juiced and zested
For the corn salad:
1.) Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. When corn has cooled, remove the corn with a knife.
2.) In a bowl, mix together the grilled corn, black beans, olive oil, cabbage, avocado, garbanzo beans, red onion, cilantro, lime and lime zest.
For the fish
1.) Season the fish on both sides with kosher salt and freshly ground pepper.
2.) Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat . Add the fish skin side down into the pan.
3.) Cook until brown on the first side, about 3 minutes. When you see it getting opaque around the edges, give it another minute and flip sides. Cook another minute on other side
(If grilling the halibut: preheat a grill to high heat. Grill each side of halibut about 5 minutes on each side until it can be flaked off with a fork.)
4.) Serve fish on top of corn salad.