This elegant dish captures the taste of late summer on a single plate—fresh halibut seared to golden perfection and served over a colorful medley of corn, peppers, potatoes, and tomatoes, all brought together by a luxurious saffron corn sauce. Sweet, savory, and aromatic, this dish balances coastal simplicity with fine-dining refinement. The crisp-tender vegetables and buttery oyster mushrooms make it both light and deeply satisfying—ideal for a special dinner or to celebrate peak-season produce.
INGREDIENTS:
2 cups Saffron Corn Sauce (see recipe), heated through
2 cups (about 1/2 lb) oyster mushrooms, torn if large
1/2 cup white wine
1 cup finely diced Yukon Gold or similar potato (corn kernel-sized)
1/2 cup finely diced red bell pepper
1 cup corn kernels
2 tablespoons minced shallots
1 cup diced heirloom tomatoes (seeded and corn kernel-sized pieces)
5 sprigs each fresh thyme and marjoram, minced
1 1/4–1 1/2 lbs halibut fillets, skin removed, cut into 4 equal pieces (1–1 1/2 inches thick)
Salt and freshly ground black pepper, to taste
Butter as needed
Neutral flavored oil, as needed
METHOD:
Heat to 425°F.
Season halibut fillets with salt and pepper. Rub lightly with oil and sprinkle with half the minced herbs. Set aside.
Heat a large sauté pan over medium-high heat and add a thin film of oil with 1/2 tablespoon butter. When the butter foams, add the mushrooms and season with salt and pepper. Sauté until golden and beginning to crisp at the edges. Deglaze with white wine, tossing to coat, and cook until the wine evaporates. Continue cooking until the mushrooms are tender and lightly crisp. Remove from the pan, keep warm, and wipe out the pan.
Bring a small saucepan of salted water to a boil. Add the diced potatoes and blanch for 1 minute, until they lose their raw taste. Drain in a fine-mesh sieve and shake off excess water. Toss with a little oil, salt, and pepper.
Heat a large sauté pan over medium-high heat and film with oil. Add the blanched potatoes and cook, stirring occasionally, until golden. Make a small well in the center and add a little butter. When it foams, add shallots and cook until translucent. Stir to combine with potatoes.
Add bell peppers to the well and cook for 1 minute, then stir to mix evenly. Add another touch of butter and the corn. Lower the heat slightly, stir gently, and season with salt, pepper, and half the remaining herbs. Cook until the corn is just tender, about 3 minutes.
Stir in the tomatoes, toss briefly, and remove from heat. Sprinkle with the remaining herbs. Keep warm.
Heat an ovenproof skillet over medium-high heat until hot. Add oil to coat the bottom. Place fish fillets in the pan, presentation side down (the side that was skinless and smooth), and sear for 4 minutes, without moving.
Transfer the skillet to the oven and roast until the fish is just cooked through—about 8 minutes for 1 1/2-inch-thick fillets (adjust timing for thinner pieces). The fish should flake easily and lift cleanly from the pan.
Spoon a generous mound of the vegetable mixture in the center of each warm plate. Arrange mushrooms around the edges. Place the fish on top, seared side up. Spoon the warm saffron corn sauce over the fish and finish each plate with a few mushroom slices and a bit of the vegetable mixture for color. Serve immediately.
CHEF’S NOTES:
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For a smokier flavor, dust the halibut lightly with pimentón de la Vera (Spanish smoked paprika).
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For gentle heat, add a pinch of Piment d’Espelette.
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Enrich the sauce by whisking in a tablespoon of butter before serving.
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Substitute King Oyster mushrooms or asparagus for variation.
YIELD: 4 servings
SOURCE: Chef Andrew E Cohen
