Halibut En Flor De Calabaza Recipe
Wild caught halibut, zucchini blossom cream, poblanos, corn
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Ingredients
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Fish
Zucchini Blossom Cream (crema de flor de calabaza)
Poblano & Corn Ragout
Garnish & Finishing
Method
Fish
- 1
Season and rest
Pat the halibut fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/4 tsp per fillet) and a light dusting of black pepper. Let rest at room temperature for 10 minutes while you prepare the sauces and ragout.
- 2
Sear the halibut
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter stops foaming and the oil is shimmering, place the fillets presentation-side down (skinless side if skin removed). Sear without moving for 3–4 minutes until a golden crust forms. Flip gently and cook 2–3 more minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or cook longer to desired doneness. Transfer to a warm plate and tent loosely with foil for 3–4 minutes to rest.
Zucchini Blossom Cream (crema de flor de calabaza)
- 3
Prepare zucchini
Trim ends from the zucchini and chop into roughly 1/2-inch pieces to measure 2 cups. Reserve 6 blossoms whole for garnish and use the remaining blossoms in the cream.
- 4
Sauté aromatics and zucchini
In a medium saucepan over medium heat, melt 1 tbs unsalted butter with 1 tsp olive oil. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds more. Add the chopped zucchini and cook, stirring occasionally, until softened, about 6–8 minutes.
- 5
Simmer with blossoms
Add the cleaned zucchini blossoms (used for cream) to the pan and pour in 1/2 cup stock. Bring to a gentle simmer, cover, and cook 4–5 minutes until everything is very tender.
- 6
Blend and finish
Remove from heat and let cool slightly (2–3 minutes). Transfer the zucchini, blossoms and any cooking liquid to a blender or use an immersion blender. Add 1/2 cup heavy cream and 2 tbs creme fraiche or sour cream. Puree until very smooth. If needed, add a splash more stock to adjust texture. Return to low heat, whisk in 1 tsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm over the lowest heat, stirring occasionally; do not boil.
Poblano & Corn Ragout
- 7
Prepare poblanos
If not already roasted: char the poblanos directly over a gas flame or under a broiler, turning until skin is blackened and blistered all over, about 8–10 minutes. Place in a bowl and cover with plastic wrap 10 minutes to steam; peel, stem, seed and dice.
- 8
Cook ragout
In a medium skillet over medium heat, warm 1 tbs olive oil. Add the diced onion and sauté until soft, 3–4 minutes. Add the minced garlic and cook 30 seconds. Add the roasted, diced poblanos and 1 cup corn kernels. Cook, stirring, until the corn is just tender and beginning to brown in spots, about 4–5 minutes. Stir in 2 tbs chopped cilantro, 1 tsp lime juice, and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.
Garnish & Assembly
- 9
- 10
Plate the dish
Spoon a generous pool (about 1/4 cup) of zucchini blossom cream onto each warmed plate. Place a halibut fillet atop the cream. Spoon 1/4 of the poblano & corn ragout alongside or slightly over the fish. Tuck 1–2 warmed whole zucchini blossoms on the plate as visual accent. Drizzle a few drops of finishing olive oil over the fish, scatter microgreens or cilantro, and serve with a lime wedge alongside.
- 11
Serve
Serve immediately while fish is warm and sauce is silky. Suggestion: offer additional salt and lime on the side to taste.
