Print Wulf's Kitchen: Pan-Seared Halibut with Tomato-Corn Salsa
Serves: 4
Prep Time: 10 min.
Cook Time: 15-20 min.
Difficulty: EasyThis recipe is summertime on a plate. Beautiful Atlantic halibut sitting on a bed of sweet corn and cherry tomatoes. What could be better for an easy summer meal?
Chef Fernanda Tapia chose halibut for this dish for its meaty texture and clean flavor. She pan-seared it in our Boston test kitchen, but you can also grill the fish. Due to its dense flake, halibut holds together well on the grill.
Serve this summery meal with some rice or crusty bread to soak up all the juices from the tomato-corn salad. The citrusy flavors will pop with every bite.
Recipe by Chef Fernanda Tapia. Fernanda is an award-winning Boston-based private chef. You can follow Chef Fernanda on Instagram.
Ingredients
For the salad
- 1 corn on the cob
- 1 pack cherry tomatoes (preferably sugar bombs), quartered
- ½ shallot, finely diced
- ½ cup extra-virgin olive oil
- Juice of ½ lime
- 1 clove garlic, finely chopped
- 1 bunch basil, roughly chopped or hand-torn
- ¼ bunch cilantro, finely chopped
- ½ teaspoon sugar
- Kosher salt, to taste
For the halibut
- 1 pound skinless halibut fillet, cut into 4 portions
- Kosher salt
- Wulf’s garlic & herb spice blend
- Canola oil, for the pan
To serve
- Basil leaves, for garnish
- Lime wedges, for serving
Instructions
For the salad
Preheat your grill to medium-high. Grill the cob of corn until it is charred all over. Then cut the corn kernels off the cob and set aside. If you do not have a grill, you can cut the kernels off the cob first and briefly sauté in a little bit of oil over medium high heat.
In a large bowl, combine corn off the cob, cherry tomatoes, shallot, olive oil, lime juice, basil, cilantro, and sugar. Mix gently to combine. Season with salt to taste. The salad will marinate as you cook the fish, allowing the flavors to develop.
For the halibut
Season fish all over with salt and garlic & herb spice mix.
Heat a medium sauté pan over medium-high heat. Add a large drizzle of oil.
Once oil is hot, add the halibut pieces to the pan presentation side down. Cook the fish 90% on the presentation side (about 10-12 minutes but it may be more or less depending on the thickness of your fish). Don’t touch the fish much while it cooks. When it starts to release from the pan, flip it over and finish cooking for an additional minute on the other side.
Remove halibut pieces from the heat and allow them to rest for a couple minutes while you prepare to serve.
To serve
Spoon tomato corn salad into the bottom of individual bowls or plates.
Lay a portion of cooked halibut onto each bowl or plate.
Garnish with a couple basil leaves and lime wedges, if you desire some extra citrus. The salad has a nice punch of lime juice already.
