Chef Eric W. Lassiter (Serenade Personal Chefs, Milwaukee, Wisconsin)
Serves 2
2 (6–8 oz.) halibut fillets, skin removed
Fresh lemon juice, to taste
Garlic powder, to taste
Old Bay® seasoning, to taste
Extra-virgin olive oil, to taste
Salt and freshly cracked black pepper, to taste
2 cobs sweet corn (see Chef’s Tips on corn, this page)
½ cup red onion, diced
¼-⅓ cup fresh basil, chiffonade
½ cup seeded and diced beefsteak tomato (see Chef’s Tips on tomato concasse, this page)
Honey, to taste
Red pepper flakes, to taste
Salt and freshly cracked black pepper, to taste
1 large ripe beefsteak tomato
Extra-virgin olive oil, as needed
½-¾ cup chicken or vegetable stock (see this page)
2 tablespoons chopped garlic
1 bay leaf (optional)
Unsalted butter, as needed
8 fresh morel mushrooms (dried can be rehydrated and substituted) White truffle oil (optional)
Season the halibut with salt and pepper, lemon juice, garlic powder, Old Bay® seasoning, and olive oil.
Steam, and then grill or broil the corn until the kernels begin to char/caramelize. Let cool. Cut the corn off the cob, and toss with the red onion, basil, and ½ cup of diced tomatoes. Drizzle with extra-virgin olive oil. Add honey, red pepper flakes, salt, and pepper to taste. Refrigerate. Adjust the seasonings before serving.
Preheat an oven to 425°F.
Rub the beefsteak tomato with olive oil, and roast for 15 to 20 minutes or until the skin begins to blister. Let cool slightly, and then place in a blender or food processor with the stock and garlic. Puree until smooth. Strain into a saucepan and bring it to a hard simmer (you may add a bay leaf at this point). Cover and keep warm.
In an oven-proof skillet, heat olive oil and butter over medium-high heat until the butter begins to brown. Add the halibut, skinned-side-up, and sear until you have a nice golden color (about 5 minutes). Turn the fillets, add the morels, and finish them in the oven (about 5 minutes more).
Ladle the tomato jus into a shallow bowl or soup plate, set the halibut in the center, and scatter the morels around the perimeter. Top with a spoonful of corn salsa. A drizzle of white truffle oil in the soup is also a nice touch.