Great Chef Max Schacher

Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit
Max Schacher
Kenwood Restaurant and Bar
Kenwood CA

Silky halibut, lightly pan-cooked until just done through, is complemented by a sauce with white corn and bright tropical fruit. Schacher remembers his days cooking in Tahiti with the fruit-studded sauce. The dish is lovely, contrasting the pale fish and corn with the tropical colors of the papaya, mango, kiwi, and pineapple.

Serves 4

3 tablespoons unsalted butter

3 tablespoons olive oil

4 six-ounce pieces fresh halibut

2 cups fresh white corn kernels

1 cup diced papaya, kiwi, mango, and pineapple

1 cup heavy (whipping) cream

Salt and freshly ground pepper to taste

4 large cilantro sprigs

2 limes, cut in half

Heat the butter and olive oil in a large ovenproof skillet over medium-high heat. Add the halibut and reduce the heat to medium. Cook for 1 minute, basting the fillets with the butter-oil mixture. Turn and cook for 1 minute on the other side, basting again. Do not brown. Turn again and cook 2 minutes, or until just opaque throughout. If the halibut pieces are thick, finish in a 350 F oven for 2 to 3 minutes, or until just done through. Set aside.

Put the corn kernels and cream in a large saute pan and bring to a boil. Reduce heat to medium and cook 3 to 4 minutes, or until the kernels soften. Add the diced fruit and cook 1 minute. Season to taste with salt and pepper.

To serve: Place a piece of halibut on each warmed serving plate. Spoon the corn and fruit mixture over and around the halibut. Tear the cilantro sprigs into small pieces and strew around the plates. – Garnish each with a piece of lime.