Fried halibut with cumin and corn sauce

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 488, total fat 23 G., saturated fats 3 G., proteins 42 G., carbohydrates 28 G., fiber 3 G., cholesterol 102 mg, sodium 1134 mg, sugar 9 G.

"North Pacific halibut is my favorite fish during the warmer months," shares Chef Freddy Bitsui, who specializes in Native American cuisine. "It's a flat fish and requires special care when cooking. Since halibut is expensive, I save it for special occasions. I make the sauce with corn, an important grain in Native American culture and cuisine. If you can get blue corn, it's best to use that, but regular sweet corn is also a great option."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet corn sauce

2 tbsp. l. rapeseed oil (canola)
Half an onion, finely chopped
1 clove garlic, minced
2 sprigs of fresh thyme
1 bay leaf
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
0.5 cup white wine, optional
5 ears of corn, cut off the kernels, set aside 2 ears
4 cups vegetable broth

Halibut

8 tsp rapeseed oil (canola)
0.5 tsp ground cumin
Zest of 1 lemon + 1 tsp freshly squeezed lemon juice
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper
4 halibut fillets weighing 170–220 g each.
2 tsp unsalted butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, garlic, thyme, bay leaf, black pepper, white wine, corn, bouillon, cumin, lemon, halibut, butter

Cooking the dish according to the recipe:

Sweet Corn Sauce:

In a medium, heavy-bottomed saucepan, add the canola oil, onion, garlic, thyme, bay leaf, salt, and pepper. Cook over medium heat, stirring occasionally, until the onion is soft, 7–10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
Add the corn kernels, reserved cobs, and broth. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for about 10 minutes.

Halibut:

Meanwhile, in a large plastic bag, combine the halibut fillets, 5 teaspoons oil, cumin, lemon zest and juice, salt and pepper and marinate in the refrigerator for 30 minutes.
Discard the corn cobs, thyme, and bay leaf from the sauce. Carefully pour the mixture into a blender and blend on high speed for 4-5 minutes. The natural starches will activate and thicken the sauce. Strain the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until thickened, about 15 minutes.
To cook the halibut, heat the butter and the remaining 3 teaspoons canola oil in a medium skillet over high heat until the butter is melted and lightly smoking. Place the halibut fillets in the skillet, skin side up, and cook until the bottom is nicely browned, about 4 minutes. Carefully flip the fillets and cook for another 3 minutes. Reduce the heat and continue cooking until the internal temperature of the fish reaches 140°F (60°C), about 4 minutes. Let rest, covered with foil, for a few minutes. Serve the fish with sweetcorn sauce.

Author of the recipe - Freddie J Bitsoie is a writer and chef specializing in Native American cuisine.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Summer dishes / Festive dishes / Main courses / Fish and seafood / American cuisine