Halibut on Fresh Polenta with Pepper Oil
From darbar 16 years agoIngredients
- 1 red bell pepper, skin removed with a vegetable peeler, shopping list
- seeded, and cut into 1 inch pieces (about 1 cup) shopping list
- 3/4 tsp. kosher salt shopping list
- 2 tbsp. extra virgin olive oil shopping list
- 2-1/2 cups corn kernels (from 4 ears of corn) shopping list
- 2 tbsp. unsalted butter shopping list
- 1/4 tsp. freshly ground black pepper shopping list
- 4 small halibut steaks (4 oz. each and 3/4” thick) shopping list
- 1 tbsp. chopped fresh chives shopping list
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!
People Who Like This Dish 5
- hawnpua808 Nowhere, Us
- 0wendy0 Denver, CO
- maiko Melbourne, AU
- fancypants Mooresville, IN
- bulloney Berkeley, CA
- darbar Brevard, NC
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments