Before the sweet summer corn disappears from your farmer's market, grab a bag of fresh ears and make this gorgeous, pan-seared Alaskan Halibut Recipe. It's a luxurious tour of summer, all on one platter.
In the world of flaky white fish, halibut is one of my personal favorites. I find the taste of halibut to be a little sweeter than most white fish and the texture is firmer than flounder or cod, but still flaky.
Just like Crispy Parmesan Halibut and Pan-Grilled Haddock, this recipe is perfect for date night dining or Sunday Supper with the family.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients.
Alaskan halibut fillets: Halibut is hard to come by in Portugal, but most US markets will carry it. I have found that frozen halibut retains a good amount of moisture, so if you're using frozen, be sure to thaw overnight in the refrigerator and give your fish fillets time to dry on a rack over a baking sheet. Substitute cod, Chilean sea bass or even haddock in this recipe.
Fresh corn: I love cutting fresh corn straight off the cob for this recipe, scraping the cob to extract as much creamy milk as possible. But if you're in the dead of winter and desperate for a taste of summer, grab a bag of frozen corn at the market and start searing!
Scallions and cilantro: green onions and fresh corn are a match made in heaven. Substitute chives, leeks or shallots. Cilantro adds the perfect touch of herby freshness to the finished dish. Sub chives or parsley.
Lime: the recipe calls for lime zest and juice. Substitute lemon, if needed.
Vegan Spanish chorizo (optional): I don't use a lot of vegan / vegetarian meat alternatives, but vegan chorizo is a notable exception. I find it adds a complex, smoky flavor and a rich color to this dish. If you're cooking for meat-eaters, feel free to use regular Spanish chorizo. If you're skipping the chorizo altogether, add 1 teaspoon of smoked paprika and an extra 2 garlic cloves to the creamy corn mixture.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make creamy corn ragout
Melt butter in skillet over medium heat. Add scallions, garlic and diced vegan chorizo. Sauté for 2-3 minutes, until fragrant.
Add corn, salt and pepper. Cook for another 2-3 minutes, until corn is warmed through. (If your fresh corn was very juicy, you won't need any liquid yet. If your pan seems dry, add a few tablespoons of water or stock).
Remove from the heat, add the cream, lime zest and diced cilantro. Stir to combine. Cover and set aside.
2. Sear fish
Sprinkle dry halibut fillets directly with salt, pepper and smoked paprika. Dust lightly in flour. (For this recipe, I prefer to season the fish directly instead of mixing the seasoning into the flour to create a more savory fish without requiring too much flour.)
Heat large skillet over medium high heat. Add butter. Once the pan is hot, place seasoned halibut fillets in the pan and sear on medium high for 3-4 minutes, until golden brown.
Flip and cook for additional 2 minutes, or until fillets are cooked through. (Cook times will vary based on the thickness of your fillets. Monitor and test fillets for doneness. Fish is cooked at an internal temperature of about 140℉ because the fish will continue to cook as it rests).
3. Plate, garnish and serve
Before serving, taste the corn mixture and adjust seasoning. To serve family-style, pour the creamy corn onto a serving plate.
Place pan-seared halibut fillets around the corn. Then garnish with cilantro leaves and lime wedges.
Serve with crusty bread and a simple green salad for the perfect taste of summer.
FAQ's and Serving Suggestions:
If fresh halibut is available and reasonably priced, go for the fresh fish for best results. But frozen halibut also works. Just be sure to thaw the fish overnight in the refrigerator. To help extract water, lay the thawed fish fillets on a rack over a baking sheet and let as much water drain from them as possible, before using paper towels to dry thoroughly and season.
Cod and sea bass fillets are my favorite substitutes for this recipe. However, if you can find black cod, that would be especially delicious. If you have a bag of frozen haddock hiding in your freezer, that will work in a pinch.
The halibut and corn main dish is delicious with a simple Tossed Salad and crusty baguette for that creamy corn ragout.
Fresh Italian (flat leaf) parsley or chives would be delicious.
Many grocery stores will carry a vegetarian or vegan cured sausage in the organic / vegetarian section. If you're not pescatarian, regular cured Spanish chorizo works beautifully. You only need ⅓ cup of diced chorizo. If neither is an option, just add 1 teaspoon of smoked paprika and a couple of extra minced garlic cloves (or ¼ teaspoon garlic powder) to give the creamy corn similar flavor notes as the Spanish chorizo.
A pinch of red pepper flakes or a finely diced jalapeno cooked with the garlic and scallions will add a warm heat to the dish. Or, if you're like me and hot pepper sauce is always in the on-deck circle, serve your platter of seafood and corn with your favorite bottle of hot sauce.
Atlantic and Pacific halibut are technically two separate species, with the Pacific fish growing larger, but the meat is so similar in texture and taste that for cooking, they are interchangeable.
To store, I prefer to keep the fish in a separate container than the creamy corn. Keep each in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over medium low in a saucepan until heated through. Add a few tablespoons of stock or water, or a tablespoon butter when reheating to reconstitute the creamy corn, if needed.
Alaskan halibut is a popular and highly sought-after species of flatfish found in the cold waters of the North Pacific, particularly in the coastal regions of Alaska.
- Halibut is one of the largest flatfish species, and it can reach impressive sizes. This huge fish can measure up to 8 feet in length and weigh over 500 pounds when fully grown. Most halibut caught by Alaskan fishermen (that end up in your local market or restaurant) weight in around 20 to 50 pounds.
- Halibut are known for their distinctive body shape, which is flat and compressed. They have both eyes on one side of their body, which is usually the upper side. The lower side, which faces the ocean floor, is typically white or light-colored, while the upper side can vary from dark brown to olive-green.
- Alaskan halibut is a popular food fish due to its mild, delicate flavor and firm texture. It is an excellent source of high-quality protein, and it is also low in fat, making it a healthy choice as part of a balanced diet.
- Alaskan halibut is a delicious and versatile fish that can be prepared in a variety of ways, including grilling, baking and pan-searing. Halibut can even be used as the base for a fresh fish ceviche. As with all delicate white fish, it's important to not overcook halibut, as it can become dry and lose its natural sweetness. The fish is cooked when it turns opaque and easily flakes with a fork.
Seared Halibut Recipe with Creamy Sweet Corn
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
For Creamy Corn:
3 ears of fresh corn, cut off the cob (about 2-2 ½ cups)
3 tablespoons butter
3 green onions, sliced thinly (about ½ cup)
⅓ cup diced vegan Spanish chorizo, optional
4 garlic cloves, diced
½ teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup heavy cream
3 tablespoons cilantro, diced
Zest of 1 lime, plus wedges, for serving
For Halibut:
4 6-ounce halibut fillets
¼ cup all purpose flour, for dusting
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon black pepper
Instructions
- Melt butter in skillet over medium. Add scallions, garlic and diced vegan chorizo. Sauté for 2-3 minutes, until fragrant. Add corn, salt and pepper. Cook for another 2-3 minutes, until corn is warmed through. (If your fresh corn was very juicy, you won't need any liquid yet. If your pan seems dry, add a few tablespoons of water or stock). Remove seasoned corn from the heat. Add the cream, lime zest and diced cilantro. Stir to combine. Cover and set aside.
- Heat large skillet over medium high heat. Add butter. Sprinkle fish fillets with salt, pepper and smoked paprika, then dust lightly in flour. Once the pan is hot, place seasoned halibut fillets in the pan and sear on medium high for 3-4 minutes, until golden brown. Flip and cook for additional 2 minutes, or until fillets are cooked through. (Cook times will vary based on the thickness of your fillets. Monitor and test fillets for doneness.)
- Before serving, taste creamy corn mixture and adjust seasoning. Then divide corn between 4 serving bowls. Place halibut fillet in the center of the bowl. Garnish with additional fresh cilantro, lime zest and lime wedges.
- To serve family-style, pour the corn ragout onto a serving plate. Place pan-seared halibut fillets around the platter. Garnish with additional fresh cilantro and lime wedges. Serve with crusty bread and a simple Tossed Salad.
Notes
Substitute cod or sea bass for halibut, if needed.
Use frozen and thawed sweet corn kernels if corn on the cob is out of season.
- Prep Time: 15
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Diane Decker
Christina, this looks wonderful! I plan to save the recipe to use for a special (or not so special) dinner! We ate a lot of halibut when we lived in Olympia, WA. Is halibut available in Portugal? One of my favorite toppings for simple grilled halibut is a combination of salsa verde, diced avocado, and diced black olives. I serve this with the grilled halibut, sour cream, and a rice pilaf. It makes a wonderful summer dinner.
Christina
Oh, Diane - that halibut with salsa verde sounds heavenly. Halibut is not very common in Portugal - at least not in the stores around Lisbon. I found it late summer in a grocery store in Cascais and might have done a little dance of joy right there in the fish aisle. But honestly, that's not unusual 😉
Thanks for reading along and your comment! Always love hearing from you.