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Halibut on Fresh Polenta with Pepper Oil Recipe

Ingredients

How to make it

  • Put the red pepper pieces in a blender with 1/4 tsp. of the salt and the olive oil and process until smooth. Transfer to a microwavable bowl.
  • Bring about 1-1/2 quarts salted water to a boil in a large skillet.
  • Meanwhile, put the corn kernels in a blender and process until smooth. (You will have about 2 cups)
  • Heat the butter in a saucepan, and add the corn puree along with the remaining 1/2 tsp. salt and the pepper. Bring to a boil and cook for about 30 seconds, or until the puree thickens. Set aside while you poach the fish.
  • Drop the halibut steaks into the boiling water. Reduce the heat to low and cook the fish at a low boil for 2 to 3 minutes, depending on the thickness of the fish and your own taste preferences.
  • Meanwhile, heat the pepper oil in a microwave oven for 1 minute. Divide the corn puree among the four plates. Lift the fish out of the water with a skimmer or fish spatula, pat it dry with paper towels, and place a steak on top of the polenta on each plate. Spoon on the hot pepper oil, sprinkle on the chives, and serve immediately.
  • This recipe is from the book Fast Food My Way by Jacques Pepin. Easy, elegant and healthy. A real treat!

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