Instructions: Light the grill or preheat the broiler.

Combine all ingredients for the dressing; set aside to allow flavors to blend.

Bring a medium pot of water to a boil; add corn kernels and cook for 3 minutes. Drain and place in a salad bowl.

Cook asparagus in boiling water to cover until just tender, about 2 minutes for pencil thin asparagus. Drain and add to salad bowl.

Grill or broil the halibut for 5 to 6 minutes per side until done, turning once.

Add the greens to the salad bowl. Whisk the dressing and pour over greens and vegetables. Toss and divide between 4 serving plates.

Top each plate with a grilled halibut steak. If desired, garnish with cilantro sprigs.

This recipe yields 4 servings.

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