A light and simple summer dish featuring corn purée, halibut, shrimp, and a bright tomato relish.
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Shuck the corn and remove the kernels from the cob.
Peel and dice the Yukon Gold potatoes.
Chop the yellow onion and mince the garlic.
In a pot, combine corn kernels, potatoes, onion, garlic, and water. Bring to a boil, then simmer until the potatoes are tender.
Blend the mixture until smooth. Stir in shrimp oil and herb oil. Season with salt and pepper to taste.
Halve the cherry tomatoes and mix with a little herb oil. Season with salt and pepper.
Season the halibut fillets and shrimp with salt and pepper.
In a skillet, sear the halibut fillets until cooked through.
In the same skillet, cook the shrimp until pink and opaque.
Spoon the corn purée onto plates.
Top with seared halibut and shrimp.
Garnish with tomato relish.
For a smoother purée, strain the mixture through a fine mesh sieve after blending.
Use fresh, in-season corn for the best flavor.
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.
What can I use instead of shrimp oil?
You can substitute shrimp oil with olive oil or any other flavored oil of your choice.
Can I make the purée ahead of time?
Yes, you can prepare the purée in advance and reheat it before serving.
What other proteins can I use?
You can substitute halibut and shrimp with other seafood like salmon or scallops.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free.
