Seared Halibut Recipe
With smoked shrimp and corn risotto and heirloom tomato
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Ingredients
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For the Seared Halibut
For the Smoked Shrimp
For the Corn Risotto
For the Heirloom Tomato
Method
For the Seared Halibut
- 1
Prepare the Halibut
Pat the halibut fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Halibut
In a large skillet, heat olive oil over medium-high heat. Once hot, add the halibut fillets. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
For the Smoked Shrimp
- 3
Season the Shrimp
In a bowl, combine the shrimp with smoked paprika, garlic powder, salt, and olive oil. Toss well to coat.
- 4
Cook the Shrimp
In the same skillet used for the halibut, add the seasoned shrimp. Cook for about 3-4 minutes until pink and cooked through. Remove from heat and set aside.
For the Corn Risotto
- 5
- 6
Cook the Rice
Add the Arborio rice to the saucepan, stirring frequently for about 2 minutes until the rice is lightly toasted.
- 7
Add the Broth Gradually
Begin adding the chicken or vegetable broth, one ladle at a time, stirring constantly until absorbed. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 8
Finish the Risotto
Stir in the fresh corn kernels, grated Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes until the corn is heated through.
For the Heirloom Tomato
- 9
Prepare the Tomatoes
Arrange the sliced heirloom tomatoes on a serving platter.
- 10
Dress the Tomatoes
In a small bowl, mix together balsamic vinegar and olive oil. Drizzle over the tomato slices, then sprinkle with salt and black pepper to taste. Top with fresh basil leaves.