Halibut with Sweet Corn Zabaglione

By ldelmas

Serves 4

Ingredients

• 4 6 ounce halibut filets
• 4 tablespoons of extra virgin olive oil
• 1 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 cup of medium diced yellow onions
• 3/4 cup fresh yellow corn kernels (about two ears)
• 1 teaspoon of minced garlic
• 2 cups heavy cream
• 1 egg, yolk separated
• 2 cups arugula
• 1 cup halved cherry tomatoes
• 1/2 cup of thinly sliced red onions
• 1/8 teaspoon of ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees. Preheat a double boiler.

In a 10 inch sauté pan, heat 1 tablespoon of olive oil. Season the halibut on both sides and place in the pan. Brown on both sides, about 2 minutes and finish cooking in the oven, about 5-6 minutes. When finished pull the fish from the oven and set aside. In a 2-4 quart pot, heat 2 tablespoons of olive oil over high heat and add in the onions. Turn the heat to medium and cook until the onions are translucent. Add in a ½ cup of the corn and the garlic and cook for about 3-4 minutes or until tender. Add in the cream and simmer for 10 minutes. In a blender, puree the corn mixture until smooth and strain.

Pour the strained corn cream into a mixing bowl and whisk in the egg yolk. Place over the double boiler and whisk until thickened, about 10 minutes. Season with salt.

To make the salad, mix together the arugula, tomatoes, red onions and remaining corn. Add olive oil, salt and pepper and mix well.

To serve, spoon the zabaglione onto a warm plate and place the fish on the zabaglione and top with the salad.