Notes: This dish goes great with a small dollop of mash potatoes under the halibut. Put the mashers on the plate first, then ladle with sauce and top with halibut.
Ingredients: 4 halibut fillets, 6–8 ounces each
Salt
4 cups fish stock or clam juice
1 cup fresh corn kernels (removed from cobs)
1 cup chopped fresh tomatoes
2 tablespoons good-quality unsalted butter
10 whole leaves fresh tarragon
Pepper
Fresh lemon wedges
Extra-virgin olive oil
Instructions:
1.About 1 hour before serving, season
fillets on both sides with salt.
2.Place fish stock or clam juice in a
pot or frying pan large enough to hold stock and fish. Bring liquid to a
simmer, then add fish and poach, uncovered, for about 5 minutes or until cooked
through. Remove fish and keep warm. Bring liquid to a boil and cook until
reduced by half.
2.Add corn and tomatoes to
reduced liquid. Return to a boil and whisk in butter. Remove from heat and add
tarragon.
3.Taste and adjust seasoning with
salt and pepper. Ladle corn-tomato sauce into four serving bowls; top each with
fish. Squeeze fresh lemon over fish and drizzle with a little olive oil.
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