Seared Halibut With Summer Succotash

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Seared Halibut With Summer Succotash

• lunch
• September 28, 2018
• entrée
• 4 servings
• 30 minutes

Ingredients

• 1 Lbs Fresh Halibut - 2 Steak Cut
• 1 Ea Corn – Yellow or White- Kernels Removed
• 1 Ea Carrot – Medium Diced
• 1 Ea Fennel Bulb – Medium Diced
• 1 Red Bell Pepper - Diced
• 1 tsp Fennel Seeds
• 1 tsp Salt
• ½ tsp Black Pepper Whole
• 4 Garlic Cloves – Thin Sliced
• Avocado Oil for Cooking

Directions

1. Preheat oven to 400.
2. Using a spice grinder combine salt, black pepper, and fennel seed. Grind until it is a fine dust.
3. Pat dry Halibut Steaks and rub generously with Fennel Spice mixture on both sides. Let rest about 5 minutes.
4. Heat Avocado Oil in Deep Sautee Pan over Medium High Heat. Look for wisps, and then reduce heat to slightly.
5. Gently place Halibut into pan and sear about 3-4 minutes. (Fish is ready to flip when you jiggle the pan and the fish moves.)
6. Once the first side is nicely seared remove, from pan onto a plate.
7. Add remaining ingredients (corn, fennel, carrot, bell pepper, garlic, and any remaining spice mixture). Cook until fragrant – about 3-4 minutes.
8. Once fragrant, add Halibut on top of Succotash, sear side up and place in over to finish cooking. About 6-8 minutes – the fish will be opaque and flaking.
9. Remove from oven, plate and enjoy!

Serves 4-5

Recipe by Seattle Chef Joe.