Three-course Seafood Dinner Recipe

Chill and prepare oysters

Keep oysters cold until ready to serve. Pile crushed ice on a serving platter or individual plates to create a bed for oysters.

Place shucked oysters on the ice, hinge side down so they stay level and retain their liquor.

In a small bowl, combine 2 tbsp minced shallot, 3 tbsp red wine vinegar and 1 tsp cracked black pepper to make the mignonette. Taste and adjust acidity or pepper to preference.

Serve oysters immediately with lemon wedges, a small spoonful of mignonette per oyster, and hot sauce at the table for guests who want it.

Make the basil pistou

In a small food processor or with a mortar and pestle, combine 1 cup basil leaves, 1/4 cup parsley, 2 garlic cloves, and 2 tbsp pine nuts. Pulse until coarsely chopped. With the processor running, slowly drizzle 1/2 cup extra-virgin olive oil until emulsified. Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Set aside at room temperature.

Prepare ingredients for risotto

Warm 4 cups stock in a saucepan over low heat. Remove husks from corn if using fresh and cut kernels from cobs (reserve cobs for extra stock if desired). Finely mince 1 shallot.

Cook corn and aromatics

In a medium wide skillet or saucepan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add minced shallot and cook 1–2 minutes until translucent. Add 2 cups corn kernels and cook 3–4 minutes until they begin to soften and smell sweet. Season lightly with a pinch of salt.

Toast rice

Add 1.5 cups arborio rice to the corn mixture and stir to coat grains with fat. Cook 1–2 minutes until rice edges look translucent and you smell a toasty aroma.

Deglaze and simmer risotto

Pour in 1 cup dry white wine and stir until mostly absorbed. Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Continue for about 18–22 minutes until rice is creamy but still has slight bite (al dente).

Finish risotto

When rice is just tender, stir in 1/2 cup grated Parmesan, 1 tbsp butter, and 2 tbsp heavy cream (optional) for extra richness. Adjust seasoning with salt and pepper to taste. Keep risotto warm on very low heat while you cook the halibut.

Season and dust halibut

Pat halibut fillets dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp pepper (divide evenly). Lightly dust each fillet with flour, shaking off excess.

Pan-sear halibut

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter is foaming and oil shimmers, place halibut fillets skin-side down (if skin-on). Press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down 3–4 minutes until skin is crispy and edges are opaque. Flip carefully and cook 1.5–3 minutes more until fish is opaque through and registers about 125–130°F (51–54°C) for medium; carryover heat will finish it to 135°F. Adjust time for fillet thickness.

Rest and plate

Remove halibut to a warm plate and let rest 2 minutes. Spoon a generous portion of corn risotto onto each plate. Place a halibut fillet on top of the risotto. Finish each plate with 1–2 tablespoons basil pistou drizzled over the fish and risotto, and an extra drizzle of olive oil or a lemon wedge on the side.

Select the guest's preferred dessert from the menu and prepare or plate according to that recipe. Common plating: garnish with fresh berries, a mint leaf, or a dusting of powdered sugar as appropriate. Serve immediately after plating.