Halibut with Indian Spices, Corn Relish and Grilled Zucchini

This recipe from the New York Times Cooking section makes a perfect late summer dinner on the grill.

Halibut with Indian spices, corn relish and grilled zucchini

*Halibut with Indian spices and corn relish Grilled zucchini Lemon sparkling water*

Makes 4 servings

Ingredients as listed in recipe*
4 zucchini
Olive oil, salt and pepper

*For a more complete meal, we used two ears of corn rather than the one called for in the recipe.

In Advance:

  1. Follow instructions in step 1 of recipe to prepare spice rub and apply it to halibut.
  2. Allow halibut to marinate in refrigerator for 3 - 24 hours.


  1. Heat grill to 400 degrees.
  2. While grill heats, follow step 2 of recipe to prepare corn relish.
  3. Cut zucchini into quarters by slicing it once across the middle and once lengthwise. Toss with olive oil, salt and pepper.
  4. Grill halibut as described in step 3 of recipe.
  5. While halibut is grilling, add zucchini to grill and cook for about 4 minutes per side.
  6. Serve halibut topped with corn relish and with zucchini on the side.

Note - If two people are working on this meal, it works well for one to prepare the corn relish while the other prepares the halibut and zucchini.