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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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In this dish, halibut is paired with sweet corn that offsets the natural saltiness of the sea fish. A simple dish that allows the natural flavors of its ingredients to seep through. Ingredients:
4 halibut fillets, cutlets each about 6-8 oz |
salt and pepper |
2 ounces butter |
1 tablespoon salad oil |
1 cup sweet corn |
1 small canned pimiento |
3 sprigs parsley |
lemon wedge |
Directions:
1. Wipe halibut cutlets with a damp cloth. Sprinkle each side with salt and pepper. Heat butter in grill pan along with the salad oil. Place cutlets on the grill pan and brush the tops with the melted butter and oil. Cook for 10-15 minutes till the fish is a nice, golden brown and is cooked through. Brush the fish with the melted fat occasionally as it cooks.
2. Heat sweet corn in a saucepan and then drain it of liquid. Cut the drained pimiento into strips. Arrange the sweet corn in the centre of a dish with the halibut on either side. Garnish the sweet corn with the pimiento strips and the fish with the parsley.
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