Seared Halibut among charred lemons yields an amazing flavor. Then quickly sauteing the corn with some shallots and topping with fresh basil is what summer is all about!

I used to be afraid of cooking up fish. But the more I practice the better I get. I feel like a good fish dish always has the restaurant like feel to it. I was reading an article in Cooking Light Magazine about sauteing striped bass. I took a couple of tips from the article and applied them to this dish. It did not disappoint! I used olive oil because I was cooking over a medium heat and it would not burn. Also the flavor compliments the fish. Butter is also a great option! The trick to sauteing fish is to practice patience. You cook the fish mostly skin side down. When it is ready to flip it will release easily.

This is a great Friday night dinner to eat outside or to make for a a couple of guests. But it is quick enough to eat on a Wednesday night with only 20-30 minutes to spare.

Seared Halibut with Charred Lemon and Sweet Corn Salsa

ingredients

• 2 (5 oz). pieces of skin on Halibut

• 1/4 tsp black pepper

• 2 tsp kosher salt (divided)

• 2 lemons, halved

• 4 tbsp olive oil, divided

• 3-4 ears of corn

• 1/2 tbsp lemon juice

• 1 tbsp unsalted butter

• 1/2 tbsp shallots, chopped

• 1/2 cup chicken broth

• 1 tsp roasted red chili paste

• 2 tbsp fresh basil roughly chopped

instructions

1. Pat the halibut fillets dry, then sprinkle with salt and pepper. Let stand for 20 minutes.

2. Bring a large pot of water to a boil. Add the corn (make sure you have striped them of their husks) to the boiling water. Boil the corn for 4-5 minutes, then carefully remove with tongs, and let cool.

3. To cut corn away from the cob, stand an ear of corn up in a bowl or on a paper towel. I like to cut a little off one end to make a flatter surface to stand the ear on. Carefully, skim your knife down the corn from top to bottom, removing the kernels. This should yield 2 1/2 to 3 cups of kernels for you.

4. Heat a large non stick skillet over medium high heat. Add the lemons cut side down, and cook until charred, about 5-6 minutes.

5. Then add 3 tablespoons of olive oil to the pan, place the halibut fillets skin side down. Let it cook undisturbed for about 7 minutes (depending upon the thickness of your fillet it may cook a little faster).

6. When the sides of the skin begin to brown and the filet seems to be mostly cooked through, gently shake the pan. Gently flip, if the skin is still sticking, that means it needs a little more time.

7. Once you flip the fillets, cook for one more minute. Then transfer the fish and lemons to a plate.

8. Add 1/2 tbsp of lemon juice to the pan and scrape up the brown bits. Add 1 tbsp of unsalted butter, once melted add in your shallots. Move them gently around the pan.

9. After a minute, add the corn to the pan and saute with the shallots another minute or two. Season with 1/4 tsp of kosher salt and pepper.

10. Measure out your chicken broth, then add the roasted red chili paste too the chicken broth (in whatever measuring cup you used) whisk that together.

11. Then add the mixture to the corn. Bring it to a simmer and let it reduce down to a little more than half. About 4-5 minutes. Turn off the heat and fold in the fresh basil.

12. Plate your halibut with the warm corn salsa over top. Add a little more basil over the top if desired and serve.

RECIPE NOTES: You can also use frozen corn kernels. Just make sure to prep and drain them prior to sauteing them!