Butter Poached Halibut Recipe
charred corn, chorizo, fennel, epazote, hoja santa, finger limes
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Ingredients
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Fish
Vegetables
Method
Preparation
- 1
Prepare the Butter Poaching Liquid
In a medium saucepan, melt the unsalted butter over low heat. Add salt and black pepper. Once melted, keep warm but do not let it boil.
- 2
Cook the Chorizo and Vegetables
In a separate skillet, heat a little oil over medium heat. Add the diced chorizo and cook until browned. Add the diced fennel and corn kernels, cooking until the fennel is tender and the corn is charred. Stir in the epazote and hoja santa, then remove from heat.
Cooking the Halibut
- 3
Plating
- 4
Serve
On a serving plate, place a portion of the charred corn and chorizo mixture. Gently place the poached halibut on top. Garnish with finger lime segments and serve immediately.
