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1
Preheat a grill pan or outside grill to high.
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2
Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper.
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3
Place the shucked corn on the grill.
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4
Turn the corn and char on all sides, about 4 to 5 minutes.
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5
Remove from the grill and let cool enough so that you can handle them.
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6
While the corn is grilling, preheat a medium skillet over medium-high heat with 2 tablespoons of the vegetable oil (twice around the pan).
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7
Add the onions, garlic, jalapenos, bell peppers, and brown sugar, and season with salt and pepper.
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8
Cook, stirring frequently, for about 3 minutes.
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9
Add the vegetable or chicken stock and continue to cook for about 4 minutes.
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10
For the halibut, in a shallow dish combine the remaining 3 tablespoons of vegetable oil with the chili powder and a little salt.
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11
Add the fish and coat thoroughly.
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12
Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side.
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13
With a knife, cut the charred corn kernels from the cobs.
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14
Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through.
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15
Add the cilantro and lime juice and stir to combine.
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16
Taste and adjust the seasonings with salt and pepper.
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17
Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.
