Halibut Recipe
sweet corn purée, southern succotash, herb brown butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut
Sweet corn purée
Southern succotash
Herb brown butter
Finishing & garnish
Method
Sweet corn purée
- 1
Sauté aromatics and corn
In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add 3 cups corn kernels and cook, stirring occasionally, until the corn is tender and fragrant, about 5–7 minutes.
- 2
Simmer with cream
Add 1 cup heavy cream, bring to a gentle simmer, then reduce heat and simmer 3–4 minutes to meld flavors. Remove from heat and let cool for 3–5 minutes.
- 3
Purée and finish
Transfer the corn mixture to a blender or use an immersion blender. Purée until very smooth, adding up to 2 tbs warm milk (or extra cream) to reach a silky consistency. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Taste and adjust seasoning. Keep warm over very low heat or loosely covered until plating.
Southern succotash
- 4
Cook aromatics
Heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium heat. Add the minced shallot and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.
- 5
Add vegetables
Add 1.5 cups corn kernels, 1 cup lima beans and 1/2 cup diced red bell pepper. Sauté, stirring occasionally, until vegetables are crisp-tender, about 4–6 minutes.
- 6
Finish succotash
Stir in 3/4 cup halved cherry tomatoes, 1 tsp fresh thyme leaves and 2 tbs chopped chives. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1 tsp apple cider vinegar. Cook 1 minute more to marry flavors. Remove from heat and keep warm.
Herb brown butter
- 7
Brown the butter
In a small saucepan over medium heat, melt 6 tbs unsalted butter. Swirl occasionally; the milk solids will foam, then turn golden-brown and smell nutty — about 4–6 minutes. Watch closely to avoid burning. Remove from heat as soon as brown bits form.
- 8
Halibut
- 9
Bring fish to room temperature & season
Pat 4 halibut fillets dry with paper towels and let rest 15–20 minutes to come to room temperature. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly).
- 10
Sear the halibut
Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add halibut fillets and sear without moving 3–4 minutes until a golden crust forms. Flip and cook 2–4 minutes more, depending on thickness, until fish reaches an internal temperature of 125–130°F (52–54°C) for tender, slightly translucent center. Remove fillets to a plate and tent loosely with foil to rest 3–4 minutes.
Plating & finish
- 11
Plate the purée and succotash
Spoon about 1/2 cup sweet corn purée onto the center of each plate and spread into a small oval. Spoon 1/2 cup southern succotash to one side of the purée to create contrast and height.
- 12
Place halibut & sauce
Set a halibut fillet atop the purée so it leans slightly on the succotash. Spoon 1–1 1/2 tbs herb brown butter over each fillet, allowing some to drizzle onto the purée.
- 13