Description
A delightful dish balancing flaky seared halibut with fresh summer corn, tender leeks, aromatic sage, and creamy polenta, perfect for warm evenings.
Ingredients
Scale
- 4 cups water
- 1 cup cornmeal
- 1 tsp salt
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil or butter
- 1/4 cup sour cream
- 1/8 to 1/4 cup finely chopped pancetta (optional)
- 1 to 2 leeks, sliced
- 2 ears fresh corn, shucked
- Salt and pepper to taste
- 2 tablespoons chopped fresh sage
- 4 x 4-5 ounce pieces of halibut (or substitute)
- 1 tablespoon olive oil
Instructions
- In a medium pot, bring 4 cups of water to a boil. Turn the heat to low, and whisk in the cornmeal until smooth. Add salt, granulated garlic, and pepper. Cover and cook on low for 15-20 minutes.
- In a skillet over medium-high heat, add oil and cook pancetta until crispy, then set aside. In the same pan, add oil or butter, leeks, and cook for 2-3 minutes until tender. Add fresh corn and sage, and cook for an additional 5-7 minutes. Stir in the pancetta, seasoning with salt and pepper.
- Heat oil in another skillet over medium-high heat. Pat halibut dry, season, and cook until golden (about 4 minutes per side), aiming for an internal temperature of 145°F.
- Stir in sour cream and a tablespoon of butter into the cooked polenta.
- Divide polenta among bowls, top with seared fish, spooning the corn and leek mixture over the fish. Garnish with fresh sage.
Notes
Use fresh, seasonal ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: halibut, corn, summer, seafood, creamy polenta
