Description
A delicious recipe for seared Halibut, featuring fresh summer corn, leeks, sage and optional pancetta served over creamy polenta.
Ingredients
Units
Scale
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:
- Calories: 577
- Sugar: 5.8 g
- Sodium: 810.7 mg
- Fat: 36 g
- Saturated Fat: 7.8 g
- Carbohydrates: 42.4 g
- Fiber: 4.5 g
- Protein: 24.4 g
- Cholesterol: 66.4 mg