Halibut Recipe
Pan Seared 10 Oz. with Creamed Corn Risotto, Roasted Tomato Romesco and Asparagus
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Ingredients
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Halibut
Creamed Corn Risotto
Roasted Tomato Romesco
Asparagus
Method
Halibut Preparation
- 1
Creamed Corn Risotto
- 2
Cooking the Risotto
In a saucepan, bring vegetable broth to a simmer. In a separate pan, melt butter and sauté onions and garlic until translucent. Add Arborio rice and stir for 1-2 minutes. Gradually add broth, one ladle at a time, stirring frequently until absorbed. Add corn kernels and cook until the rice is creamy and al dente. Stir in Parmesan cheese, and season with salt and pepper.
Roasted Tomato Romesco
- 3
Making the Romesco
Preheat oven to 400°F (200°C). Place halved tomatoes and whole garlic cloves on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until softened. Allow to cool, then blend roasted tomatoes, garlic, roasted red bell pepper, almonds, red wine vinegar, salt, and pepper until smooth.
Asparagus Preparation
- 4
Roasting the Asparagus
Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender.
