*Try and use fresh, never frozen Halibut, if you can find it. The fish found in most grocery stores is previously frozen, although you would think it was fresh when laid out in the display case.
- 2 Halibut Fillets, skinned (about 6 oz. each)
- Kosher Salt and Pepper to taste
- Olive oil, to taste
- 2 ears of corn, shucked, kernels cut off
- 1/3 Red Onion, thinly sliced
- 1 c. Cherry tomatoes, sliced in half
- 1 c. Baby Arugula, washed
- 1 garlic clove, minced
- 1/2 yellow onion, chopped
- 2 c. Heavy Cream
- 1 Egg Yolk
For the Salad: In a frying pan, saute 1/2 of the corn and the red onion in olive oil until soft, but not soggy. Place in a bowl and allow to cool. Add the cherry tomatoes and arugula and toss. Add olive oil, salt and pepper, to taste. Set aside.
For the Sweet Corn Zabaglione: In a large saucepan, saute the onion and remaining corn in a small amount of olive oil until tender. Add the garlic and saute for 1 minute. Add the heavy cream and let simmer for 5-6 minutes. Remove from the heat and let cool for at least 10 minutes. Place the corn/cream mixture in a blender. CAREFULLY puree until smooth. Strain the mixture through a sieve into a bowl. In a small bowl, whisk the egg yolk until broken up. Add a small amount of the strained sauce to the yolk, whisking well each time, until the yolk is warmed. Add the yolk to the sauce and whisk in well.
Cook the sauce in a double boiler until slightly thickened and hot. Season with salt to taste.
To serve: Pour about 1/2 c. of sauce onto the center of a plate. Place the halibut on top of the sauce, presentation side up. Top the fish with a portion of the salad. Eat Immediately!