Careme

Instructions

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1. 1.

   Pat 12 ounces halibut thoroughly dry and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while preparing the vegetables.

2. 2.

   Shuck 2 ears bi-color corn and slice off the kernels. Dice 8 ounces tomatoes, keeping their juices. Core and finely dice 1 small red bell pepper, about 5 ounces. Peel and finely dice 4 ounces sweet onion, then mince 2 garlic cloves.

3. 3.

   Finely zest 1 lemon to obtain 1 teaspoon zest. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper; cook for 5–6 minutes, stirring occasionally, until softened.

5. 5.

   Add the minced garlic and the following seasonings to the vegetables:

   • 1 teaspoon sweet paprika
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds. Add the corn kernels, diced tomatoes with their juices, and 1 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until the corn is tender and the tomatoes form a light, juicy coating. Stir in the prepared lemon zest, cover and remove from the heat.

6. 6.

   Heat a separate heavy skillet over medium-high heat. Blot surface moisture from the seasoned halibut without wiping away the seasoning. Add 1/2 tablespoon olive oil to the skillet, then lay in the fish presentation-side down. Sear undisturbed for 3–4 minutes, until golden and easily released. Turn, reduce the heat to medium and cook for 2–4 minutes more, pulling the fish when its center reaches 130°F. Transfer to a warm plate and rest for 3 minutes while making the sauce.

7. 7.

   Reduce the fish skillet to medium-low. Add 2 tablespoons unsalted butter and swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared 1 tablespoon lemon juice.

8. 8.

   Spoon the warm corn sauté into two shallow bowls. Set a halibut portion on each, golden side up, and spoon the lemon brown butter over the fish. Finish with the prepared lemon wedges.

Want more detail? See the temperature guide.