Crunchy Seared Halibut over Sweet Corn Risotto with Truffle Cream Sauce

If you’re from South Florida, you know that Summer is the BEST time for local corn.  It’s absolutely unbeatable.  I’ve been known to buy a crate at a time and freeze it to have year-round, because it is just THAT much better this time of year.  Something else that is great in Summer?  Halibut!!  Since it comes from Alaska, it is not readily available year-round.  Spring and Summer are the perfect time to enjoy our Alaskan favorites such as Halibut and Wild Salmon.

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Sweet Corn Risotto

  • 4 ears of Corn
  • 1/3 cup White Wine
  • 1-1/2 cup Arborio Rice
  • 1 Shallot – minced
  • 2 cloves Garlic – minced
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 1 tablespoon of Butter
  • 1 tablespoon Olive Oil
  • Thyme or Basil
  • 2 tablespoons of Milk or Chicken/Vegetable Stock
  • 1/2 cup grated or shredded Parmesan cheese

 

Start by removing the corn from the cob and gathering the rest of your ingredients.  Warm the stock over low heat – keep it on the back burner during this entire process.  When making risotto, you ONLY add hot stock to the pot… never room temperature or cold.  Make sure all your ingredients are on-hand and ready to go!

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Heat the butter and olive oil in a very heavy-bottom pot over medium heat (my preferred vessel for risotto is ALWAYS the Dutch Oven).  Add the shallot and cook until clear, but not browned.

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Add the rice and continue to cook (stirring the entire time) for around 2 minutes.  Add the wine (stand back because this will produce a lot of steam).  Stir until the wine has been absorbed by the rice.  Add the garlic and stir before adding your first cup of stock to the mix.

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You will be able to tell that the liquid has been absorbed when you can’t see any in the bottom of the pan.

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From here, you will add one cup of hot stock to the rice at a time, stirring after each addition and allowing it to cook until the liquid has been absorbed before you add more.  In the meantime, divide the corn in half.  Put half of it in the blender or food processor with a few tablespoons of liquid and some thyme or basil (whichever you are using).  I used milk, but you could use some of the stock if you were keeping this recipe dairy-free.  Blend or process the corn until fairly smooth and put it aside.

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It takes about 30 minutes to complete the risotto.  During this time, I prepared my Halibut.  Preheat the oven to 350 degrees.  I portioned it and dipped the top side into an egg wash (one egg and a tablespoon of milk or water) and then dipped it into the breadcrumbs.  I used a seasoned whole wheat breadcrumb that I had on-hand.  I like the crust created by the breadcrumb, but I really don’t like my entire piece of fish breaded unless I’m deep frying it.  Heat some butter or olive oil in a pan over medium-high heat and get ready to sear your fish.

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Carefully place the fish, crumbs down, into the hot pan and DO NOT MOVE it.  Allow it to cook for a minute or two before gently lifting the edge to check for desired ‘brownness’.  Carefully remove the fish and place it onto a prepared baking sheet crumb side up.  Transfer it to the oven to allow it to finish cooking all the way through.  How long this takes will depend on the thickness of the fish you have.  Mine took about five minutes.

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While the fish is finishing up, go back to the risotto.  When almost all the liquid has been absorbed and the rice is almost cooked through, add the corn.  Allow it to cook for a few minutes.  Add the blended corn and allow it to cook for a few more minutes.  Remove from heat and stir in the Parmesan cheese and any additional herbs you’re using.  Cover until you’re ready to serve it.

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This is the point where I found myself with a few extra minutes and wanting something more out of this meal.  I decided to make a very quick Truffle Cream Sauce.  I am a chronic anti-measurer in the kitchen, so this is more of a ‘method’ than an exact recipe; you might find yourself needing a little more liquid than I suggested.  The addition of the sauce is COMPLETELY optional.  It was not necessary at all, but truffles and corn are delicious together and it really did help to tie it all together.

 

 

Truffle Cream Sauce  (Optional)

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup Heavy Cream
  • 1/2 cup Chicken or Vegetable Stock
  • 1 tablespoon White Truffle Oil
  • Fresh Thyme

 

Melt the butter in a small pan over medium heat.  Add the flour and stir until it starts to become bubbly.

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Whisk in the liquid, herbs, and truffle oil.  Continue whisking over medium heat until it has reached the desired thickness.  Done!!

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This was ABSOLUTELY DELICIOUS and worth every one of the 40 minutes I spent in the kitchen.

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