top of page

Halibut with Fresh Corn & Leeks

Pan-Seared Halibut topped with fresh corn, leeks, sage, and optional pancetta served over Creamy Polenta.

Creamy Polenta:

  • 948 ml water

  • 122 grams cornmeal

  • 1 tsp salt

  • 1 teaspoon granulated garlic

  • 1 tablespoon olive oil or butter

  • 58 grams sour cream

Sauteed Fresh Corn:

  • 1/8– 1/4 cup finely chopped pancetta (optional, see notes)

  • 1–2 leeks, (1 cup white and light green parts) -sliced into 1/4 inch half-moons (rinse if dirty)

  • 1–2 tablespoons olive oil or butter

  • 2 ears fresh corn, shucked, kernels cut off the cob (about 2 cup)

  • salt and pepper to taste

  • 2 tablespoon chopped fresh sage


  • 4 x 4-5 ounce pieces of halibut (or sea bass, black cod, etc. )

  • salt and pepper

  • 1 tablespoon olive oil

Cook Mode Prevent your screen from going dark


  1. Start the Polenta: In a medium pot bring 4 cups of water to a boil, turn heat to low, and whisk in 1 cup cornmeal (polenta) until smooth. Add salt, granulated garlic, and a few cracks of pepper. Cover, and let cook on low heat 15-20 minutes. (You will add butter and sour cream, at the end.)

  2. Make the Corn: Heat a little oil in a skillet over medium-high heat, and add the pancetta, and cook until crispy. Set these aside. To the same pan, add more oil or butter, then add leeks and stir for 2-3 minutes. Turn heat to medium and continue sauteing until leeks become tender about 5 minutes. Add the corn and sage and cook for 5-7 more minutes or until corn is tender. Stir in pancetta, and season with salt and pepper to taste.

  3. Cook the Fish: In a skillet, heat 1 tablespoon oil, over medium-high heat. Pat fish dry on all sides and sprinkle with salt and pepper. When oil is hot, add fish, turn heat to medium and cook about 4 minutes, or until perfectly golden. Turn over and cook until done to your liking. Depending on how thick your fish is, cooking times will vary. Turn heat off.

  4. Finish the polenta- give a good stir, whisk in butter and sour cream. Taste, adjust salt.

  5. Assemble the bowls: Divide the polenta among 4 bowls. Top with seared fish. Spoon the warm corn leek mixture over and around fish. Garnish with a sage leaf. Enjoy!

30 views0 comments


bottom of page