Chili-Spiced Grilled Halibut w/ Grilled Corn Salsa

4 ears corn, shucked
5 Tbsp. vegetable oil
salt
freshly ground black pepper
1 large red onion
3 garlic cloves
1 jalapeno, seeded and chopped
1 red bell pepper, cored, seeded and chopped
1 Tbsp. dark brown sugar
1-1/2 C. vegetable or chicken stock or broth
1 Tbsp. chili powder
4 (6oz) 1-inch thick Halibut fillets
1/4 C. fresh cilantro
juice of 2 limes

1. Preheat a grill pan or outside grill to high

2. Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper.  Place the shucked corn on the grill.  Turn the corn and char on all sides, about 4-5 minutes.  Remove from the grill and let cool enough so that you can handle them.

3. While the corn is grilling, preheat a medium skillet over medium-high heat with 2 Tbsp. vegetable oil (twice around the pan).  Add the onions, garlic, jalapenos, bell peppers and brown sugar and season with salt and pepper.  Cook, stirring frequently, for about 3 minutes.  Add the vegetable or chicken stock and continue to cook for about 4 minutes.

4. For the halibut, in a shallow dish combine the remaining 3 Tbsp of vegetable oil with the chili powder and a little salt.  Add the fish and coat thoroughly.  Place the seasoned halibut on the grill and cook for 4-5 minutes on each side.

5. With a knife, cut the charred corn kernels from the cobs.  add the corn kernels to the skillet with the onion mixture, stir and continue to cook for about 2-3 minutes more, or until the corn is cooked through.  Add the cilantro and lime juice and stir to combine.  Taste and adjust the seasonings with salt and pepper/

6. Serve the grilled halibut with some the grilled corn saucy salsa over the top.