Description
This Cornmeal Crusted Halibut is crispy and golden, served over a vibrant summer succotash with sweet corn, zucchini, peppers, lime, and cilantro.
Ingredients
Units
Scale
Halibut
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornmeal
- 1 1/2 tablespoons coriander
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 12-16 ounces halibut filets, patted dry with paper towels
- 2 tablespoons olive oil
Succotash
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 2 cups zucchini, sliced into thin half moons
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 tablespoon jalapeño, finely diced (optional) add more to taste.
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano (or thyme)
- 2 cups corn (2 fresh ears, shucked or use frozen)
- 1/4 cup chicken broth or stock
- salt and black pepper to taste
- pat of butter, to finish, optional but good.
- squeeze of lemon or lime, to taste
- 1/2 cup fresh cilantro, chopped (or sub fresh parsley)
Instructions
- Preheat oven to 300F
- Prep Halibut. Mix flour, cornmeal, salt, and spices together in a wide, shallow bowl, large enough to dredge the fish.
- Sear the halibut. Heat a large skillet with olive oil over medium-high heat. Lightly dredge the fish with the cornmeal mixture on both sides, then place in the hot oiled skillet and sear each side until golden brown, lowering the heat to medium if needed. Place on a parchment-lined baking sheet in a warm oven to bake through, while you make the succotash.
- Succotash. Wipe out the pan and heat oil over medium-high heat. Add onions and sauté for 2-3 minutes. Turn heat down to medium, add garlic, zucchini, and peppers, and sauté until softened, about 5 minutes.
- Add fresh corn, cumin, coriander, and oregano, and season with salt and pepper, saute 2-3 mintues. Add broth, and simmer until reduced. For extra richness, stir in a dollop of butter. Squeeze in a little lemon or lime juice to taste and fold in the cilantro.
- Season. Taste and adjust salt, black pepper, and lemon. Turn heat off.
- Serve. Divide the succotash among bowls and place the fish over top. Garnish with fresh lime and cilantro
Notes
Leftovers can be stored separately in the fridge for up to 3 days.
Substitute with other mild white fish, such as wild cod or sea bass.
Nutrition
- Serving Size: ½ of the recipe
- Calories: 583
- Sugar: 23.2 g
- Sodium: 1927.6 mg
- Fat: 20 g
- Saturated Fat: 3.2 g
- Carbohydrates: 68.6 g
- Fiber: 13.2 g
- Protein: 45.1 g
- Cholesterol: 84.5 mg
