Best Cumin Seared Halibut With Sweet Corn Sauce Recipes

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h15m

Yield 4 servings

Number Of Ingredients 30

4 (6-ounce) halibut fillets
Olive oil
Salt and freshly ground pepper
Tomato Chutney, recipe follows
Curried Corn Sauce, recipe follows
6 plum tomatoes, peeled and diced
1/2 cup chopped yellow onions
2 cloves garlic, finely chopped
2 tablespoons light brown sugar
1/4 cup white wine vinegar
1/4 cup golden raisins
Salt
2 tablespoons unsalted butter
1/2 cup chopped red onion
1 green apple, peeled, cored and diced
1 tablespoon minced garlic
3 tablespoons curry powder
4 cups fish stock
1 cup frozen corn kernels, thawed
1 cup heavy cream
2 tablespoons ancho chile powder
1 teaspoon cayenne
1 tablespoon ground cumin seed
2 tablespoons ground coriander seed
1 tablespoon ground fenugreek seed
2 teaspoons ground cardamom seed
1 tablespoon turmeric
2 teaspoons ground ginger
1 tablespoon ground black peppercorns
1 teaspoon ground cloves

Steps:

Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.
Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
In a bowl combine all curry powder ingredients.

Sweet Corn Zabaglione Halibut Recipe - (4.6/5) image

Number Of Ingredients 14

Steps:

Prepare the cream sauce - Heat a skillet and spray with Pam and cook corn and garlic 4 minutes. Add the half and half and simmer on very low heat 10 minutes. Because the half and half has no fat, you have to be careful to not let this come to a boil. Transfer all to a blender and puree until smooth and then strain through a fine mesh sieve. Bring 1 inch of water to boil in a double boiler and pour the corn puree into a bowl and whisk in the egg yolk then place in the top pan of the double boiler and whisk until thickened, about 10 minutes. Season with salt. Pan sear fish in olive oil, butter with salt and pepper. Toss together arugula, tomatoes, onion and corn and mix with olive oil, lemon juice, salt and pepper. Divide the cream sauce on dishes, plate the fish atop it and add the salad bits to the top.