This is our favorite halibut recipe! Pan-seared and topped with fresh summer corn, leeks, sage, (and optional pancetta) served over a bowl of creamy polenta.
Why You’ll Love This Halibut Recipe
As a chef, living in the Pacific Northwest, I have a deep love for fresh seafood, and halibut holds a special place in my heart. This halibut recipe is a mainstay in our catering business and is always a big hit with our guests.
It’s especially delicious when fresh corn is in season; served over creamy polenta, it creates a warm, comforting dish perfect for the cooling weather.
The best part? You can make it in 30 minutes; it’s perfect for weeknight dinners!
Halibut Recipe Ingredients (& substitutions)
- Halibut: Or make this recipe with other white fish like sea bass or black cod, or use salmon, scallops, or prawns.
- Fresh corn: Two ears of corn, shucked (husks removed) with the kernels cut off. Or sub 2 cups frozen corn.
- Leeks: Both white and light green parts, for savory, aromatic depth. Sub sweet onion or shallots if desired.
- Sage: An earthy, sweet, and savory addition to the corn mixture.
- Cornmeal: For the creamy polenta– the perfect comforting base to this late summer dish.
- Granulated garlic: To give the polenta a hint of garlicky flavor.
- Olive oil or butter: Choose your preference for stirring into the polenta to create a creamy texture.
- Sour cream: To lighten up the creamy polenta (in lieu of cheese). The slightly tangy flavor of the sour cream brings the whole dish together.
- Optional: Pancetta– or you can sub chopped bacon or shiitake mushrooms.
How To Make THe Best Halibut!
1. Prepare the polenta. In a medium pot, add 4 cups of water and bring to a boil. Reduce heat to low and whisk in 1 cup of cornmeal until smooth. Add a teaspoon salt, garlic powder, and a few cracks of black pepper.
Cover and let simmer 15-20 minutes. Stir the pot of polenta, then whisk in the unsalted butter (or olive oil) and sour cream until the butter melts. Taste and adjust for salt. Set aside.
2. While polenta is simmering, saute the corn mixture. Warm oil in a large skillet over medium-high heat. Add the optional pancetta and cook until crispy, then set aside. To the same pan, add more oil or butter, then add leeks, stirring for 2-3 minutes. Bring heat to medium and sauté until tender, 5 minutes. Add fresh corn kernels and sage, cooking 5-7 more minutes, until corn is fork tender. Add pancetta back in and season with kosher salt and pepper to taste.
3. Pan-sear halibut. In a separate skillet, heat a tablespoon of oil over medium-high heat. Pat halibut filets dry on all sides and season with salt and pepper. Add fish to the hot pan, reducing heat to medium. Cook 4 minutes, or until golden. Flip and cook until done to your liking. Cooking time depends on how thick the fish is.
4. Assemble. Divide the creamy polenta among 4 bowls, then top each bowl with the seared fish.
Step 5. Spoon the warm corn mixture over and around the fish.
Garnish with a sage and enjoy!
Chef’s Tips
- Try other types of fish. You can use other seafood here like sea bass, black cod, salmon, scallops, or prawns.
- Don’t overcook the halibut. Halibut is not an oily fish, so it can becomedry and tough if overcooked. Sear until just golden on each side, then set aside, letting it cook, off the heat.
- Meal prep. Make the corn-leek mixture ahead of time to save on your prep time!
- Add heat: Add a pinch of red pepper flakes to the corn mixture for a little extra spice.
- Add more fresh herbs! Garnish with fresh thyme, fresh basil, rosemary, oregano, fresh parsley, dill, or cilantro in addition to the sage for fragrant, summery flavor.
- Serve over rice or mashed potatoes: Skip the polenta if desired and serve with steamed rice or instant pot mashed potatoes.
Storage
Store leftover halibut in an airtight container in the refrigerator-it can be stored with the corn-leek mixture. Put the polenta in its own separate container for easier reheating. Both will keep for up to 3 days.
Reheat halibut in a lightly oiled pan with the corn and leeks until just warmed through. Warm polenta in a pan with a little oil or butter.
You can also freeze cooked halibut for up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
This comforting main dish pairs well with a salad, like our Blackberry Salad with Arugula and Basil or Rainbow Salad, or vegetables like Sautéed Asparagus, Blistered Green Beans, Roasted Carrots with Tahini Sauce, or Baked Zucchini. You could also serve with a spoonful of roasted cherry tomatoes.
FAQs
Halibut can be expensive because it is a high quality fish. Fishermen also source halibut from small boats, making it more rare compared to other types of fish. Feel free to sub one of the other types of fish suggested if you’d like!
Yes! Halibut is a low carb, high protein dish with essential amino acids. It is also a great source of selenium and omega-3 fatty acids!
Not at all! Here we simply season with salt and pepper and pan-sear until both sides are golden. The most important thing to be mindful of is to not overcook the halibut, as it can become too tough.
You can pan-sear halibut, toss on the grill, or bake in the oven. Because halibut fillets are thick and firm, they are easy to flip while cooking and do well with these high heat methods.
On the homefront: As summer slowly shifts into fall, we are finally able to take a deep breath – another wedding season nearing its end!
For a week, our dining room table has been overrun with backpacking gear which Brian thoughtfully sorts and sifts through –adding, subtracting, before packing it up for his annual trip to the woods. The week apart does us good, allowing us time to recover from the stress of our work and being together, perhaps, a little too much.
For the first few days, I felt this incredible liberation, the freedom of having no one to check in with or account for our time. But as the first few quiet glorious days pass, I begin to notice how all the little things that seem to “magically” get done around here, strangely don’t, while he’s gone. 😉
After a few more days, I began to feel his absence. Our annoyances with each other gradually fade into the background, and once more I see him with clearer eyes and a heart that’s been softened.
I start to appreciate how different we are and how absolutely necessary this is. By day six, I miss him. And it’s this feeling of missing that, over the years, I’ve come to love and trust, for it comes straight from the heart -undeniable, real.
Enjoy the halibut!
xoxo
More Fish Recipes You May Like
Best Halibut Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Dinner, fish
- Method: stovetop
- Cuisine: Northwest
- Diet: Gluten Free
Description
A delicious recipe for seared Halibut, featuring fresh summer corn, leeks, sage and optional pancetta served over creamy polenta.
Ingredients
Creamy Polenta:
- 4 cups water
- 1 cup cornmeal
- 1 tsp salt
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil or butter
- 1/4 cup sour cream
Sauteed Fresh Corn:
- 1/8–1/4 cup finely chopped pancetta (optional, see notes)
- 1–2 leeks, (1 cup white and light green parts) -sliced into 1/4 inch half-moons (rinse if dirty)
- 1–2 tablespoons olive oil or butter
- 2 ears fresh corn, shucked, kernels cut off the cob (about 2 cups)
- salt and pepper to taste
- 2 tablespoons chopped fresh sage
Fish:
- 4 x 4-5 ounce pieces of halibut (or sea bass, black cod, etc. )
- salt and pepper
- 1 tablespoon olive oil
Instructions
- Start the Polenta: In a medium pot bring 4 cups of water to a boil, turn heat to low, and whisk in 1 cup cornmeal (polenta) until smooth. Add salt, granulated garlic, and a few cracks of pepper. Cover, and let cook on low heat 15-20 minutes. (You will add butter and sour cream, at the end.)
- Make the Corn: Heat a little oil in a skillet over medium-high heat, and add the pancetta, and cook until crispy. Set these aside. To the same pan, add more oil or butter, then add leeks and stir for 2-3 minutes. Turn heat to medium and continue sauteing until leeks become tender about 5 minutes. Add the corn and sage and cook for 5-7 more minutes or until corn is tender. Stir in pancetta, and season with salt and pepper to taste.
- Cook the Fish: In a skillet, heat 1 tablespoon oil, over medium-high heat. Pat fish dry on all sides and sprinkle with salt and pepper. When oil is hot, add fish, turn heat to medium and cook about 4 minutes, or until perfectly golden. Turn over and cook until done to your liking. Depending on how thick your fish is, cooking times will vary. Turn heat off.
- Finish the polenta- give a good stir, whisk in butter and sour cream. Taste, adjust salt.
- Assemble the bowls: Divide the polenta among 4 bowls. Top with seared fish. Spoon the warm corn leek mixture over and around fish. Garnish with a sage leaf. Enjoy!
Notes
The corn-leek mixture can be made ahead and reheated.
Feel free to sub-two slices of bacon ( chopped) for the pancetta, or shittake mushrooms
Nutrition
- Serving Size: 4 ounces halibut (with 1 cup polenta and sauteed corn)
- Calories: 518
- Sugar: 5.6 g
- Sodium: 718 mg
- Fat: 30.5 g
- Saturated Fat: 6 g
- Carbohydrates: 42.2 g
- Fiber: 4.5 g
- Protein: 22.7 g
- Cholesterol: 57.2 mg
I’ve now made this a dozen times and it turns out perfect each time. Now that the corn is in season and so sweet, I make the corn, pancetta, leeks as a side dish with chicken as well as halibut. Tomorrow I’m serving it as a side dish with a mushroom quiche and peach crisp for a pre-baseball game brunch with friends. Delicious recipe. Thank you for sharing.
Yum, my mouth is watering- sounds like a delicious meal. Happy you are enjoying this Heather!