Halibut and Sweet Corn
8 oz. halibut fillet
1/2 tsp. secret seasoning
(pinches of salt, white pepper, ground chili, oregano, and garlic)
Herb butter (for basting)
Sweet corn sauce
Creole rice
1/2 oz. cilantro pesto (for drizzle)
2 green onions, trimmed
Sprinkle the halibut fillet on both sides with the secret seasoning. Place on grill. Cook for 2 minutes and rotate 90 degrees. Cook for an additional 2 minutes. Flip the halibut over on the grill and baste with herb butter and cook for 2 minutes. Rotate fish 90 degrees to create grill marks. Continue grilling for 2 minutes. Place the green onions on the grill and char lightly.
Sweet corn sauce
8 oz. margarine
1/4 cup diced red onions
1/8 cup diced green onions
1/2 cup frozen corn tidbits
1 tsp. cayenne pepper
2 tsp. ancho puree
1 cup heavy cream
1/2 cup parmesan cheese
Pre-heat heavy pan to 275 degrees. Add the margarine and begin to melt. Add all vegetables except corn and sauté for 6-8 minutes or until vegetables begin to soften. Add the corn, spices, ancho puree, and heavy cream, and simmer for 12-14 minutes. The sauce should begin to thicken slightly. Add the parmesan cheese and blend well using a wire whip. Do not whip to the point the vegetables begin to break down. Remove from the pan immediately, place in stock pot, and place in an ice bath in sink. This will help thicken and stop the cooking process.
Creole rice
1/2 cup confetti rice, cooked and cooled
1 cup tomato juice
2 tbsp. cajun spice
With rubber spatula, combine all ingredients in a mixing bowl until well blended.
Mound the creole rice in the center of a serving dish. Ladle the sweet corn sauce around the rice in the bottom of the bowl. Place the halibut on the rice.
Drizzle 3-4 lines of cilantro pesto from top to bottom of halibut. Place the green onions on top of the fish, forming an "X."
