Fried halibut with cumin and corn sauce

Ingredients:

Sweet corn sauce

• 2 tbsp. l. rapeseed oil (canola)
• Half an onion, finely chopped
• 1 clove garlic, minced
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 0.5 cup white wine, optional
• 5 ears of corn, cut off the kernels, set aside 2 ears
• 4 cups vegetable broth

Halibut

• 8 tsp rapeseed oil (canola)
• 0.5 tsp ground cumin
• Zest of 1 lemon + 1 tsp freshly squeezed lemon juice
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 4 halibut fillets weighing 170–220 g each.
• 2 tsp unsalted butter

Preparation:

1. Sweet Corn Sauce:

   
   In a medium, heavy-bottomed saucepan, add the canola oil, onion, garlic, thyme, bay leaf, salt, and pepper. Cook over medium heat, stirring occasionally, until the onion is soft, 7–10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
   
2. Add the corn kernels, reserved cobs, and broth. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for about 10 minutes.

3. Halibut:

   
   Meanwhile, in a large plastic bag, combine the halibut fillets, 5 teaspoons oil, cumin, lemon zest and juice, salt and pepper and marinate in the refrigerator for 30 minutes.
   
4. Discard the corn cobs, thyme, and bay leaf from the sauce. Carefully pour the mixture into a blender and blend on high speed for 4-5 minutes. The natural starches will activate and thicken the sauce. Strain the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until thickened, about 15 minutes.
5. To cook the halibut, heat the butter and the remaining 3 teaspoons canola oil in a medium skillet over high heat until the butter is melted and lightly smoking. Place the halibut fillets in the skillet, skin side up, and cook until the bottom is nicely browned, about 4 minutes. Carefully flip the fillets and cook for another 3 minutes. Reduce the heat and continue cooking until the internal temperature of the fish reaches 140°F (60°C), about 4 minutes. Let rest, covered with foil, for a few minutes. Serve the fish with sweetcorn sauce.