Alaskan Halibut Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 1 tablespoon olive oil, chopped rosemary, 3/4 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Arrange potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, turning once halfway, until golden brown and tender when pierced with a fork. Keep warm.

Cook corn

If using fresh corn, cut kernels from the cob. In a small saucepan over medium heat, warm the 1 cup corn with 1 tablespoon of the butter for 2–3 minutes until just tender. Remove 1/4 cup of the corn and set aside for texture.

Make roux

In the same saucepan, melt the remaining 1 tablespoon butter over medium heat. Add the 2 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste without browning.

Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens to coat the back of a spoon, about 3–5 minutes.

Stir in the reserved corn, 2 tablespoons heavy cream (if using), 1/2 tsp kosher salt, 1/4 tsp white or black pepper and 1/8 tsp grated nutmeg. Adjust seasoning to taste. Keep warm over very low heat, stirring occasionally.

Sauté mushrooms

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering. Add the minced shallot and cook 1 minute until softened. Add sliced mushrooms in a single layer and let them sear without stirring for 2 minutes to develop color, then stir and sauté another 3–4 minutes until golden and any released liquid has evaporated.

Add the minced garlic and thyme, cook 30 seconds until fragrant. Deglaze the pan with 2 tablespoons white wine or vermouth, scraping up browned bits; cook until the liquid is nearly evaporated. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and keep warm.

Season and sear

Pat the halibut fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large nonstick or stainless skillet over medium-high heat and add 2 tablespoons neutral oil. When the oil is hot and shimmering, carefully place the fillets presentation-side down. Sear without moving 3–4 minutes until a golden crust forms.

Flip the fillets, add 1 tablespoon unsalted butter to the pan and baste the fish for another 2–3 minutes, spooning melted butter over the tops, until the fish reaches an internal temperature of 125–130°F (52–54°C) for moist, just-cooked halibut (or cook to your preferred doneness). Squeeze a little lemon juice over the fillets, then remove from the pan and tent loosely with foil to rest for 2–3 minutes.

Rewarm components if needed: keep béchamel on very low heat and briefly reheat mushrooms over medium-low just to warm through.

To plate, spoon a generous bed of sweet corn béchamel in the center of each plate. Arrange 3–4 roasted fingerling potato halves beside the sauce. Place a halibut fillet gently on top of the béchamel. Spoon the sautéed mushrooms partially over the fish and beside it.

Garnish with microgreens or baby arugula tossed lightly with 1 tsp extra-virgin olive oil and a pinch of salt, sprinkle chopped chives over the fish and potatoes, and finish with a light grind of black pepper. Serve immediately.