Midwest Summer Halibut
Pair the bounty of the summer farmer's market with fresh halibut to give a light
and colorful summer meal. All you need with this dish is a loaf of crusty bread and
a glass of white wine.
Remove the husks and silk from the corn. With a cheese grater, grate the kernels from 5
ears of corn into a small sauce pan. With a paring knife, cut the kernels from the other 5
ears of corn into a microwave-proof bowl. Add the water to the kernels, cover with
plastic wrap, and microwave for 2-4 minutes until just tender. Bring the water and
grated corn to a slow boil in the sauce pan, and simmer for 5 minutes. Be careful that
the corn does not dry out. Remove from the heat immediately if the mixture becomes dry.
Combine the microwaved and simmered corn, and season with salt and pepper.
- Sweet Corn and Summer Squash
- 10 ears of very fresh sweet corn
- 1/3 cup water
- 4-6 small summer squash, a mixture of yellow and green
- 1 T. canola oil
- salt, pepper to taste
- Halibut with Fresh Herbed Tomatoes
- 28 ounces fresh halibut steaks or filets
- 1 T. canola oil
- 1 T. butter
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 3 large ripe tomatoes, diced with the peel on
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
Slice the summer squash lengthwise to give thin, long strips. Heat the canola oil
in a small frying pan, and sauté the squash until just tender. Sprinkle with salt
and pepper and put aside until the fish is ready.
Rinse the fish and dry with paper towels. Heat the oil and butter in a large frying
pan. Sauté the fish, 2-3 minutes on each side. Sprinkle the fish with the
salt and pepper and gently slide it to one side of the
frying pan, and add the diced tomatoes and herbs. Remove from the heat, and stir
the tomatoes so that all sides have been slightly cooked.
On each dinner plate, arrange a bed of corn surrounded with slices of squash. On
top of the corn, place a piece of halibut, and garnish the halibut with the tomato
and herb mixture. Drizzle the entire dish with the remaining sauce in the fish pan.