Alaskan Halibut with Sweet Corn, Bacon Fresh Chickpeas and Cherry Tomatoes

By akselden

Ingredients

• 6 5- to 6-ounce Alaskan halibut filets
• 1 lemon, zested
• 1 tablespoon plus 2 teaspoons fresh thyme leaves
• 3 tablespoons chopped parsley
• 1 5-ounce slab applewood-smoked bacon
• 4 tablespoons unsalted butter
• 1/2 cup sliced spring onions
• salt and freshly ground black pepper
• 2 cups fresh corn (about 3 ears)
• 9 small cipollini onions, peeled and
• cut into wedges
• 1 cup small cherry tomatoes, stemmed
• and halved
• 3/4 cup fresh chickpeas
• 1 teaspoon sherry vinegar, or to taste
• 2 tablespoons extra-virgin olive oil
• 6 pieces Grilled Cornbread (recipe follows)
• 2 tablespoons mixed, shredded green and
• opal basil
• FOR GRILLED CORNBREAD
• 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
• 2 cups cornmeal
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon kosher salt
• 2 extra-large eggs
• 2 1/2 cups buttermilk
• 3 tablespoons honey

Preparation

Step 1

Season halibut with lemon zest, 1 tablespoon thyme and 2 tablespoons parsley. Cover and refrigerate 4 hours. Cut bacon into 3/8"-thick slices. Stack slices in two equal piles, then cut bacon crosswise into 3/8" rectangles. At least 15minutes before cooking remove halibut from refrigerator to bring it to room temperature. Place large saute pan over medium heat 1 minute. Add 2 tablespoons butter. When butter foams, add spring onions, 2 teaspoons thyme, 1/2 teaspoon salt and pinch of pepper. Saute over medium heat about 3minutes. Add corn and cook another 3 minutes, stirring occasionally until corn is tender. Season with pepper and 1/2 teaspoon salt. Place large saute pan over medium heat 1 minute. Add bacon and cook, stirring often, about 5 minutes or until tender and starting to crisp. Add 2 tablespoons butter. When it foams, add cipollini onions and cook 2 minutes. Add cherry tomatoes and chickpeas, and continue to cook over medium-high heat until tomatoes start to blister. Season with salt and pepper. Remove from heat and add sherry vinegar. Taste and adjust seasoning, as desired. Stir in 1 tablespoon parsley. Heat large saute pan over high heat 2 minutes. Season both sides of halibut filet with salt and pepper. Swirl olive oil in pan and heat 1 minute. Gently lay halibut in pan and cook 3 to 4 minutes or until lightly browned. Turn halibut over, lower heat to medium-low and cook a few more minutes until almost cooked through. Place slice of Grilled Cornbread on each plate. Spoon corn mixture over top. Prop halibut on cornbread and spoon cherry tomatoes with butter sauce over fish. Scatter basil over fish and serve immediately.

For Grilled Cornbread:
Heat oven to 400°. Place 10" cast-iron pan over medium heat 1 minute. Add 8 tablespoons butter and cook 4 to 5 minutes, swirling pan often, until butter browns and smells nutty. Turn off heat. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt Make a well in center of dry ingredients. In separate bowl, whisk; together eggs, buttermilk and honey. Pour mixture into well in center of dry ingredients and whisk just until combined. (Do not overwork batter.) Fold in brown butter. Return cast-iron pan to stove over medium-high heat. Swirl in remaining 2 tablespoons butter. When butter foams, pour batter into pan and immediately transfer to oven. Bake 25 to 30 minutes or until golden brown. Cool cornbread completely. Cut it in half and reserve one half for later use. Slice remainder into 1/2"-thick slices. Butter slices lightly, and grill over medium heat until crisp and golden.