Sweet corn season has arrived with ears of golden kernels popping up at grocery stores, farmer’s markets and roadside stands everywhere. Most corn in the summer months is consumed right off the cob, which is quite delightful, however there are so many other delicious recipe options.
Sauteing fresh corn right off the cob is another delicious preparation, especially if you throw in a few peppers and onions, and pureeing it until smooth, makes a seasonal sauce that pairs nicely with fish. This sauce is decadently creamy with a hint of heat from the jalapenos – just right.
Pan seared fish, like light and flaky halibut, is the perfect combination with the Sweet Corn & Jalapeno Sauce. The sauce intensifies the fish and makes your palate come alive. This dish really does taste like your favorite restaurant meal, but it’s not much work at all – perhaps your new favorite weeknight meal!
2-4 – 6 ounce halibut fillets
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
2 ears fresh corn
1 small white onion
1/2 jalapeno, remove some seeds if you like less heat
1/4 cup half & half
2 tablespoons butter, divided
fresh basil leaves, optional
1. Husk the ears of corn, rinse and pat dry. Cut the kernels off the cob and dice up the onion and jalapeno.
2. In a small saucepan over medium heat, add 1 tablespoon of butter, corn, onion and jalapeno. Saute for 5 minutes or until tender. Add the half & half and stir to combine. Continue cooking the corn mixture for 3 minutes. Turn off the heat.
3. Pour the corn mixture into a blender and puree until smooth. Leave the Sweet Corn & Jalapeno Sauce covered in the blender, while you prepare the fish.
4. Remove the halibut from any packaging. Season the fish with paprika, onion powder and a pinch of salt and pepper. In a saute pan over medium heat, add 2 tablespoons of olive oil. When the oil is lightly smoking, add the halibut fillets, seasoned side down in the pan. Saute for 3 minutes or until a light golden crust. Flip over and turn the heat to low, continue cooking for another 8-10 minutes depending upon the thickness of your fish.
5. Squeeze the juice of 1/2 lemon over the fish and add the other 1 tablespoon of butter. When the butter is melted, spoon the lemon butter mixture over the fish with a spoon. Repeat 3 or 4 times, while continuing to cook another 2 minutes.
6. Pour the Sweet Corn & Jalapeno Sauce onto plates or bowls and place 1 piece of fish on top. Sprinkle with fresh basil. Enjoy!