How to make it

  • FOR THE FISH: Ever so simply season it with the salt and pepper and then sear it well on both sides using the olive oil as a medium to do so. Finish in the oven if need be.
  • FOR THE SAUCE: Oil the corn lightly and season it with the salt and pepper. Place it into a fierce oven and roast until the kernels of the corn begin to turn a nice brown colour (not black). Let them cool and scrape them from the ear.
  • Heat a little bit more olive oil in a sauce pan and begin to cook the garlic for a minute or so. Add the corn and cook longer for 3-4 minutes. Pour in the wine, stock and the cream and simmer very gently for 15 minutes. Puree and pass through a fine sieve.
  • FOR THE BUTTER: Let the butter soften and plop it into an electric mixer with the whisk appendages. Add the cream and the chopped garlic and turn it to a med-high speed. Let it go until the butter has doubled in volume. At the last put in the chives and scallion which should be chopped very small.
  • TO SERVE: Ladle some of the sauce into a large shallow pasta dish. Set a nest of the fried tortilla in the centre and then the halibut on top of that. At the height a good well shaped scoop of the butter.
  • This may seem to be a blandish dish and it is, however when you serve it with some SUN-DRIED AND SHRIMP TAMALES (see recipe) drizzled with some smoked chipotle infused and cilantro infused oils it balances well. These tamales should be for this recipe, made smaller and set along the border of the plate, in the sauce.

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