kplufood: : Sautéed Wild Alaskan Halibut With Sweet Corn Succotash and Fresh Parsley (2008-10-27)

RECIPES

Sautéed Wild Alaskan Halibut With Sweet Corn Succotash and Fresh Parsley

Learn how to create Ponti Seafood Grill's very own sautéed wild Alaskan halibut Ingredients

24 oz of Wild Alaskan Halibut (4- six ounce portions)

3T extra virgin olive oil (EVO)

2T Butter

2T cream (corn cream)

2T shallots

2T garlic

4 ears Sweet corn

2 oz Pinto Beans (Pre blanched)

2 oz Black beans (pre blanched)

2 oz sliced fingerlings

2 oz diced Walla Walla sweets

2 oz baby carrots

2 oz English peas

1 T parsley

¼ cup white wine

Preparation

In a large heavy-bottomed sauté pan large, heat 2 T of EVO on medium heat and begin to "sweat" the shallots, Walla Walla onions and garlic until translucent. Cut the corn off the cobs and add to the sauté pan.* Add the peas, carrots, fingerlings, beans and white wine and allow the wine to cook off.

In a heavy bottomed pan, sauté the salmon portions in 1 T of EVO and finish the succotash with the 2 T of butter, 2 T of cream, and half the parsley. Place the succotash on the plate along with the juices from the pan and place the salmon on top of the succotash. Garnish with remaining parsley.

* The corncobs can be used in two ways. One option is to run the cob along the side of a hard measuring cup or pan to collect the "milk" to add in at the end. Or gently simmer cream with the cobs to allow for an infused flavor.

Courtesy of Ponti Seafood Grill. To learn more about Ponti Seafood Grill, visit them on the web at pontiseafoodgrill.com.