Corn Purée with Halibut and Shrimp

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Brandon Griffin (@cajuninthekitchen)

A light and simple summer dish featuring corn purée, halibut, shrimp, and a bright tomato relish.

Corn Purée with Halibut and Shrimp recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

Ingredients

4 Servings
(1 serving = one plate)

Corn Purée

  • ears corn
    ears corn
    5
  • Yukon Gold Potatoes
    Yukon Gold Potatoes
    2
  • Yellow Onion
    Yellow Onion
    1
  • Garlic
    Garlic
    2clove
  • Water
    Water
    2cups
  • Shrimp Oil
    Shrimp Oil
    2tbsp
  • Herb Oil
    Herb Oil
    2tbsp

Tomato Relish

  • Cherry Tomatoes
    Cherry Tomatoes
    1cup

Protein

  • Halibut fillets
    Halibut fillets
    2
  • Shrimp
    Shrimp
    8

How to make Corn Purée with Halibut and Shrimp

Prepare the Corn Purée

  1. Step 1

    Shuck the corn and remove the kernels from the cob.

  2. Step 2

    Peel and dice the Yukon Gold potatoes.

  3. Step 3

    Chop the yellow onion and mince the garlic.

  4. Step 4

    In a pot, combine corn kernels, potatoes, onion, garlic, and water. Bring to a boil, then simmer until the potatoes are tender.

  5. Step 5

    Blend the mixture until smooth. Stir in shrimp oil and herb oil. Season with salt and pepper to taste.

Make the Tomato Relish

  1. Step 1

    Halve the cherry tomatoes and mix with a little herb oil. Season with salt and pepper.

Cook the Protein

  1. Step 1

    Season the halibut fillets and shrimp with salt and pepper.

  2. Step 2

    In a skillet, sear the halibut fillets until cooked through.

  3. Step 3

    In the same skillet, cook the shrimp until pink and opaque.

Assemble the Dish

  1. Step 1

    Spoon the corn purée onto plates.

  2. Step 2

    Top with seared halibut and shrimp.

  3. Step 3

    Garnish with tomato relish.

Nutrition (per serving)

Calories

69.7kcal (3.49%)

Protein

0.4g (0.82%)

Carbs

2.6g (0.96%)

Sugars

1.9g (3.7%)

Healthy Fat

6.1g

Unhealthy Fat

1.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a smoother purée, strain the mixture through a fine mesh sieve after blending.

  2. Use fresh, in-season corn for the best flavor.

FAQS

  1. Can I use frozen corn instead of fresh?

    Yes, you can use frozen corn, but fresh corn will provide a sweeter and more vibrant flavor.

  2. What can I use instead of shrimp oil?

    You can substitute shrimp oil with olive oil or any other flavored oil of your choice.

  3. Can I make the purée ahead of time?

    Yes, you can prepare the purée in advance and reheat it before serving.

  4. What other proteins can I use?

    You can substitute halibut and shrimp with other seafood like salmon or scallops.

  5. Is this dish gluten-free?

    Yes, this dish is naturally gluten-free.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...

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