Seared Halibut Recipe

Prepare the Balsamic Reduction

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.

Make the Sweet Corn Bisque

In a pot, melt butter over medium heat. Add onion and garlic, sauté until translucent. Add sweet corn and vegetable broth, bring to a boil. Simmer for 15 minutes then blend until smooth. Stir in heavy cream, salt, and pepper, and heat through. Set aside.

Prepare the Potato Crab Hash Cake

Boil the diced potatoes until tender, then drain and mash. In a bowl, mix mashed potatoes, crab meat, green onions, beaten egg, breadcrumbs, salt, and pepper. Form into patties. Heat oil in a skillet over medium heat and fry the patties until golden brown on both sides. Drain on paper towels.

Cook the Halibut

Rub the halibut fillets with olive oil, paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the fillets for about 4-5 minutes on each side until golden and cooked through.

Serve the Dish

On a plate, place a hash cake, top with a seared halibut fillet, drizzle with sweet corn bisque, and finish with balsamic reduction.