American cuisine

Easy

Cornmeal Crusted Halibut With Peach Salsa

Name: Cornmeal Crusted Halibut With Peach Salsa
Prep time: 1 hr 8 min
Cook time: 12 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ Peach Salsa; 8 oz. Peach Peach; 4 oz. Cherry Tomatoes; 1/2 oz. Onion, Small Dice; 1 large Lemon Zest; 2 small Garlic, Minced; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 1 large Lemon, Juiced; 1 tbsp. Olive Oil; 1 tbsp. Basil; ㅤ ㅤFor The Halibut Fillets; 1 lb. Halibut Fillets; 1 cup Buttermilk; 2 tbsp. Hot Sauce; 1/4 cup Flour; 1/4 cup Corn Meal; 1/2 tbsp. Cajun Spices; 1/4 tsp. Ground Black Pepper; 1/2 tsp. Salt; ㅤ For The Dried Peas; 1 cup Dried Peas, Soak overnight; 1 Qt Warm Water; 1 tbsp. Salt; 1/2 tsp. Baking Soda; ㅤ For The Corn; 2 tbsp. Butter; 2 large Corn; 1/2 tsp. Salt; 1 small Shallot, Diced

A cornmeal-crusted halibut with peach salsa and corn succotash is a classy meal that is vibrant with colors. The sweet tanginess of the salsa blends very well with the flavor from the halibut. The entire dish is nutritious and easy to make.

Chef Nick Wisman

RATING LIKE SAVE PRINT

Cornmeal Crusted Halibut With Peach Salsa

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr 8 min

COOKING TIME: 12 min

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

ㅤ Peach Salsa
8 oz. Peach Peach
4 oz. Cherry Tomatoes
1/2 oz. Onion, Small Dice
1 large Lemon Zest
2 small Garlic, Minced
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1 large Lemon, Juiced
1 tbsp. Olive Oil
1 tbsp. Basil
ㅤ ㅤFor The Halibut Fillets
1 lb. Halibut Fillets
1 cup Buttermilk
2 tbsp. Hot Sauce
1/4 cup Flour
1/4 cup Corn Meal
1/2 tbsp. Cajun Spices
1/4 tsp. Ground Black Pepper
1/2 tsp. Salt
ㅤ For The Dried Peas
1 cup Dried Peas, Soak overnight
1 Qt Warm Water
1 tbsp. Salt
1/2 tsp. Baking Soda
ㅤ For The Corn
2 tbsp. Butter
2 large Corn
1/2 tsp. Salt
1 small Shallot, Diced
1 large Green Pepper, Diced
1/4 tsp. Ground Black Pepper
1 large Lemon Zest
1 cup Cherry Tomatoes, Split
1 slice Bay Leaves
2 sprigs Thyme
2 tbsp. Apple Cider Vinegar
1/2 cup Chicken Stock
1 large Lemon, Juiced
1/4 cup Parsley
ㅤ ㅤCook The Halibut Fillets
2 tbsp. Olive Oil
1/4 tsp. Ground Black Pepper
3 cloves Raw Garlic Minced
1 tbsp. Butter

Directions:

Step 1

In a medium bowl, mix all dry ingredients.

Step 2

In another medium bowl, mix buttermilk and optional hot sauce.

Step 3

Dunk the fish into the buttermilk mixture and shake off excess. Coat evenly in cornmeal mix and set aside.

Step 4

Preheat oven to 210°C / 425°F.

Step 5

Heat a medium nonstick pan over medium-high heat. Add olive oil and when the pan is lightly smoking, add the fish. Cook 2 minutes, reduce the heat to medium, add the butter and thyme. After 2 minutes, flip and cook 2 more minutes.

Step 6

Place the fish in the oven and cook until for 6-8 minutes. Remove from pan onto paper towels and lightly season with salt or Cajun Seasoning.

Step 7

Soak the 1 cup of peas in 4 cups of water overnight. Strain and discard soaking liquid.

Step 8

In a medium saute pan on medium-high heat, melt the butter and add the corn. Season lightly with salt, Cook 2 minutes, add shallot and peppers and season again.

Step 9

Add the lemon zest, tomatoes, bay leaves, thyme, apple cider vinegar, chicken stock, lemon juice, and parsley.

Step 10

Enjoy!