Can I use frozen halibut for this recipe?

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.

What other fish can I use in this recipe?

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.

What can I serve as a side dish with this halibut?

The halibut and corn main dish is delicious with a simple Tossed Salad and crusty baguette for that creamy corn ragout.

I don't care for cilantro, what can I substitute?

Fresh Italian (flat leaf) parsley or chives would be delicious.

I can't find vegan chorizo - what else can I use?

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 1/3 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 1/4 teaspoon garlic powder) to give the creamy corn similar flavor notes as the Spanish chorizo.

Can I add spice to the creamy corn?

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.

What is the difference between halibut and Alaskan halibut?

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.

How to store leftover halibut?

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

Ingredients

Scale

For Creamy Corn:

3 ears of fresh corn, cut off the cob (about 2-2 1/2 cups)

3 tablespoons butter

3 green onions, sliced thinly (about 1/2 cup)

1/3 cup diced vegan Spanish chorizo, optional

4 garlic cloves, diced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup heavy cream

3 tablespoons cilantro, diced

Zest of 1 lime, plus wedges, for serving

For Halibut:

4 6-ounce halibut fillets

1/4 cup all purpose flour, for dusting

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/4 teaspoon black pepper

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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