Pan-Seared Halibut with Creamed Corn and Tomatoes
Date: Sep. 3rd, 2019 - 1:00 PM
Ingredients
4 ears corn, husked
1½ cups whole milk
3 cloves garlic, divided
1 sprig fresh thyme
3 cups chopped tomatoes
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 tablespoon butter
¼ cup chopped shallot
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
½ teaspoon ground pepper, divided
1¼ pounds halibut, cut into 4 portions\
Preparation
- Cut kernels from cobs and set aside. Cut or break the cobs in half and place in a large saucepan. Add milk, 2 garlic cloves and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a glass measuring cup or small bowl; discard the solids.
- Meanwhile, grate the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tablespoon oil and ¼ teaspoon salt. Set aside.
- Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about 1 minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3 minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes. Stir in Parmesan and ¼ teaspoon each salt and pepper. Cover and set aside.
- Sprinkle halibut with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5 to 7 minutes total.
- Serve the halibut with the reserved creamed corn and tomatoes.
