Halibut Over Creamed Corn With Fresh Tomatoes & Basil

Halibut Over Creamed Corn With Fresh Tomatoes & Basil

Serves 4 

1-1½ lb. Halibut (quartered)

1½    cups whole milk

3       cups tomatoes (small or toy-box, halved)

¼      cup “chopped” shallots

4       ears of corn

4        garlic cloves

1       sprig fresh thyme

4        tablespoons extra-virgin olive oil

3        tablespoons “chopped” fresh basil

2        tablespoons “grated” Parmesan cheese

3        tablespoons all-purpose flour

2        tablespoons “salted” butter

1        teaspoon garlic powder

½       teaspoon fresh ground pepper or to taste

¼       teaspoon salt or to taste

In a medium bowl, stir together the tomatoes, 2 tablespoons of oil, basil, salt, and 2 grated garlic cloves. Set the bowl aside.

Prepare the Fresh Creamed Corn: Slice the corn off each cob, place the kernels in a bowl, and set them aside.

Keep the cobs, break them in half, and place them in a large saucepan. Over medium heat, add the milk, thyme, and 2 cloves of garlic and cook until hot (approx. 3 to 5 minutes). Cover the pan, remove it from the heat, and let it steep for 12 minutes. Now, discard the cobs, thyme, and garlic cloves before straining the mixture into a small bowl.

In a medium skillet over medium heat, melt the butter and stir in the shallots. Let the shallots sauté for 1 to 1½ minutes or until they soften. Pour in the corn and gently stir; allow them to cook until soft (approx. 3 to 4 minutes). Stir in the flour for 1 minute before gently stirring in the milk mixture. Turn the heat down, cover, and allow the corn to simmer. The goal is to let the mixture thicken (approx. 4 to 5 minutes). Finally, add salt/pepper and stir in the cheese. Remove the skillet from the heat and cover.

Prepare the Halibut:  Lightly sprinkle salt and pepper on both sides of the fish. In a large (non-stick) skillet over medium heat, add 2 tablespoons of oil and cook each side until slightly brown (approx. 5 to 8 minutes); only turn the fish once, and remember Halibut cooks quickly.

This dish may be served on individual plates or “family-style” on a platter. Simply, make a bed of corn, place the fish on top, and add the tomato mixture around and over the Halibut.

 Diva Tips:

  • Can’t find Halibut? Don’t sweat it, Epicureans. Tilapia or cod is a beautiful substitute for this dish.
  • Toy-box tomatoes can be found in a variety of colors, which I use to enhance the presentation.


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