Halibut With Corn And Pepper Relish Food

GRILLED HALIBUT STEAKS WITH CORN AND CHANTERELLES

Steps:

• Preheat grill for medium-high heat and lightly oil the grate. Season halibut steaks with salt and black pepper.
• Heat olive oil in a skillet over medium heat. Cook and stir chanterelle mushrooms with a pinch of salt in hot oil until soft and caramelized, about 10 minutes. Stir corn and peppers into mushrooms until corn is toasted, about 2 minutes.
• Pour water into mushroom mixture; bring to a simmer and cook until reduced, about 5 minutes. Stir lemon juice and butter into mushroom mixture until butter melts and liquid is almost evaporated.
• Cook halibut steaks on the preheated grill until until the fish flakes easily with a fork, 3 to 5 minutes per side. Divide mushroom mixture between two plates and sprinkle tarragon over each. Top mushrooms with halibut steaks.

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Steps:

• Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
• Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

HALIBUT WITH CORN AND PEPPER RELISH

Steps:

• Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside.
• Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly.
• Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish.
• In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.

SWEET CORN RELISH

Steps:

• Add the brown sugar, salt, mustard seeds, paprika, black pepper, vinegar, and 8 cups of water to a large pot and whisk to combine.
• Add the corn, onion, and red bell peppers. Stir to combine.
• Turn on the heat to medium and allow the mixture to come to a low boil. Once the relish starts to boil, stir and allow to cook for 15 minutes.
• In the meantime, prepare 14 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
• Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
• Next, whisk together the 3 tablespoons of water with the cornstarch. Pour into the relish and whisk into the mixture.
• Lower the heat to simmer and allow to cook for 10 more minutes.
• Using a ladle, spoon the relish into the prepared jars. I like to use a metal funnel to avoid any of the relish coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
• Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred relish to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you'll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.
• For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The relish will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH

Steps:

• Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
• Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
• Heat the grill to high.
• Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

HALIBUT AND CORN SALAD WITH BROKEN VINAIGRETTE

Steps:

• Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.
• Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until light brown. Add the tomato puree and bring to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper.
• Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!
• Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes. Remove and set aside. Cook the beans in the same water just until tender, about 3 minutes. Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.;
• In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil. Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.;
• Season the fish on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.;

HALIBUT AVOCADO TACOS

Steps:

• Steam the halibut, meanwhile mix all the salsa ingredients together in a bowl and set aside.
• In another bowl, mix the corn relish ingredients together and set aside.
• Warm the tortillas on a grill or in a pan.
• When warm, place the tortillas on a plate and top with the fish, salsa and any garnishes like lettuce or cheese that you enjoy.
• Serve with corn relish on the side.