Simple Way to Make Super Quick Homemade Halibut with Yellow Corn Grits and Red Wine-Corn Sauce
Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Perfect Halibut with Yellow Corn Grits and Red Wine-Corn Sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Halibut with Yellow Corn Grits and Red Wine-Corn Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Halibut with Yellow Corn Grits and Red Wine-Corn Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Halibut with Yellow Corn Grits and Red Wine-Corn Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Halibut with Yellow Corn Grits and Red Wine-Corn Sauce estimated approx 35 mins (If prepped you could fire it in 20).
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Halibut with Yellow Corn Grits and Red Wine-Corn Sauce using 29 ingredients and 6 steps. Here is how you cook it.
Ok ok ok I just learned this recipe tonight I just acquired it it’s one of the things we serve at work on top of swift river Cultures I am also a chef at Salem Cross Inn in West Brookfield Massachusetts we deal with a lot of five star entrées so I figured I’d share one of them with you considering I have to master this I made it for the first time last night couldn’t get a picture of it because I was at work so you know how that goes but here it is you are willing to give it a shot if you want, mind you there are about three of us behind the line
Ingredients and spices that need to be Take to make Halibut with Yellow Corn Grits and Red Wine-Corn Sauce:
- RED WINE-CORN SAUCE:
- 1 cup sweet corn
- 2 tbsp minced shallot
- 1 tbsp extra virgin olive oil
- 1/2 cup red wine reduction
- 1/2 tsp white wine vinegar
- Salt and freshly ground pepper
- GRITS:
- 3 tbsp minced shallot
- 1 clove garlic, minced
- 1 tbsp exta virgin olive oil
- 2 cups sweet corn kernels
- 1 tbsp butter
- 2 cups cooked yellow corn grits, warm
- Salt and pepper
- MUSHROOMS:
- 2 tbsp butter
- 1 tbsp shallot, minced
- 2 cups black trumpet mushrooms
- 1 tsp balsamic vinegar
- 1/4 cup chicken stock
- Salt and pepper
- HALIBUT:
- 1 tbsp grape seed oil
- 4 (3 oz) halibut pieces
- Salt and pepper
- GARNISH:
- 4 tsp extra virgin olive oil
- 4 tsp fresh chervil, chopped
Steps to make Halibut with Yellow Corn Grits and Red Wine-Corn Sauce
- To prepare the sauce: sauté the corn and shallot in the olive oil over med heat for 5 min, or Until the corn is tender. Add the wine reduction and vinegar cook for five minutes longer. Purée in a blender until smooth then pass-through through a fine mesh sleeve. Season to taste with salt and pepper
- To prepare the grits: Sauté the shallots and garlic in olive oil over medium heat until translucent about three minutes. Add the corn and butter continue to cook for five minutes or until the corn is tender. Fold in the cooked grits and season to taste with salt and pepper.
- To prepare the mushrooms: please the butter and shallot in a sauté pan and cook over medium heat until the shallots are translucent about two minutes. Add the mushrooms and cook for three minutes then add the vinegar and stock and cook for 3 to 5 minutes or until mushrooms are just tender. Season to taste with salt and pepper and divide the mushrooms in half and reserve any pan juices. Finally chopped half of the mushrooms.
- To prepare the halibut: heat the grapeseed oil in a sauté pan over high heat season the hell of it with salt and pepper and add to the pan. Cook for three minutes on each side or until just cooked through.
- Assembly: place a spoonful of the grits in the center of each plate then place a piece of halibut on top and cover with finely chopped mushrooms next spoon sauce around the grits then place the remaining black trumpet mushrooms at six points around the sauce. Drizzle the reserve juices from the sauté pan around the grits and spoon the olive oil around the plate and sprinkle it with chopped Chervil. Top with pepper
- Wine notes: with the addition of black trumpet mushrooms and a red wine -based sauce a holiday is giving more body and becomes a red wine friendly dish pretty much. I recommend Littorai Pinot Noir from the Hirsch vineyard, it’s a medium bodied wine that accents the wine in the corn sauce without dominating the flavor of the halibut and of it it’s red berry and cherry notes it’s provide a pretty fantastic contrast of the earthy black trumpets
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