Midwest Summer Halibut

Pair the bounty of the summer farmer's market with fresh halibut to give a light and colorful summer meal. All you need with this dish is a loaf of crusty bread and a glass of white wine.


Remove the husks and silk from the corn. With a cheese grater, grate the kernels from 5 ears of corn into a small sauce pan. With a paring knife, cut the kernels from the other 5 ears of corn into a microwave-proof bowl. Add the water to the kernels, cover with plastic wrap, and microwave for 2-4 minutes until just tender. Bring the water and grated corn to a slow boil in the sauce pan, and simmer for 5 minutes. Be careful that the corn does not dry out. Remove from the heat immediately if the mixture becomes dry. Combine the microwaved and simmered corn, and season with salt and pepper.

Slice the summer squash lengthwise to give thin, long strips. Heat the canola oil in a small frying pan, and sauté the squash until just tender. Sprinkle with salt and pepper and put aside until the fish is ready.

Rinse the fish and dry with paper towels. Heat the oil and butter in a large frying pan. Sauté the fish, 2-3 minutes on each side. Sprinkle the fish with the salt and pepper and gently slide it to one side of the frying pan, and add the diced tomatoes and herbs. Remove from the heat, and stir the tomatoes so that all sides have been slightly cooked.

On each dinner plate, arrange a bed of corn surrounded with slices of squash. On top of the corn, place a piece of halibut, and garnish the halibut with the tomato and herb mixture. Drizzle the entire dish with the remaining sauce in the fish pan.

Serves 4.

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