Ingredients:

  • 4 (6-ounce) Halibut fillets
  • 1.5 tablespoons high-heat avocado oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced and smashed
  • 2 sprigs fresh thyme
  • 3 cups fresh sweet corn kernels
  • 1 large shallot, finely minced
  • 0.5 cup heavy cream
  • 0.25 cup dry white wine
  • 0.5 cup vegetable stock
  • 1 tablespoon fresh chives, minced
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 0.25 teaspoon smoked paprika
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon black pepper

Instructions:

  1. Pat the halibut fillets extremely dry using paper towels. Season with salt and pepper immediately before cooking.
  2. In a saucepan, melt 1 tablespoon of butter over medium heat. Sauté minced shallots for 2–3 minutes, then add 2 cloves of minced garlic for 30 seconds.
  3. Add corn kernels and sauté for 3 minutes. Deglaze with white wine and reduce by half. Stir in vegetable stock and heavy cream; simmer for 5–7 minutes until thickened.
  4. Heat oil in a large skillet over medium-high heat. Place halibut in the pan and sear undisturbed for 4–5 minutes until a golden crust forms.
  5. Flip the fish. Add the remaining 2 tablespoons of butter, smashed garlic, and thyme to the pan. Baste the fish with the foaming butter for 2 minutes.
  6. Finish the corn ragout with lemon juice, zest, chives, and smoked paprika. Serve the fish over the warm corn base.