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Alaskan Halibut on Hazelnut Gomashi Corn, Peaches in Wine

July 26, 2009
Halibut on hazelnut gomashi corn

Halibut on hazelnut gomashi corn

1lb halibut fillet, no skin
5 ears fresh sweet corn (2 white 3 yellow)
Gomashi (toasted sesame seeds and salt in a grinder, use a mortal and pestal lightly if you dont have one)
Rainbow microgreens
3 green onions/scallions
Hazelnut Oil
Sesame seeds
Soy Sauce
1T butter
Olive oil

Marinate the halibut in soy sauce, touch of olive oil, and sesame seeds for at least a couple of hours, but not more than 12.  Cook it in a nonstick pan just big enough for it, so it’s nice and tight. More on this in a moment.

Cut the corn off the cob. Slice the scallions thinly into the green.

In a large nonstick pan, heat 2 T hazelnut oil and butter (alternatively use a lightly flavored oil or olive oil and toast actual hazelnuts in it–crush them well first, use low heat for some time to infuse, but it’s just not the same) at medium heat, and add the corn. Add Gomashi mixture to add saltiness. Taste as you cook to add regular salt if needed, depending on proportion of your gomashi.

In a small nonstick pan, cook your marinated halibut on medium, top side down first. Once getting opaque, flip it over and cover it at least loosely with a lid, reduce heat slightly and continue cooking through.

When corn starts to color, add the scallions. Keep tossing until some kernels are browned and all are cooked. Place this on the base of your plate.

Top with clean microgreens, then portion the halibut onto each plate. This serves four with an appetizer (we had some heirloom tomato sauce & red pepper linguini, very small amount).

There is also now a Chilean Sea Bass & Spinich version of this dish.

White and Yellow Organic Peaches, Sliced

Peaches in Wine

4-5 peaches (you can mix apricots too, and yellow and white peaches)
White sugar
Rose or dry white wine

No need to skin them unless you don’t like the skin

Slice evenly and toss in a bit of sugar, then cover in rose or dry white wine, most of the way. Cover and refrigerate for several hours at least. I served them on shortcakes and reduced the liquid to syrup in a pan, putting on top.

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