Recipe: Delicious Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

Halibut with Yellow Corn Grits and Red Wine-Corn Sauce.

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.

Ingredients of Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

1. It's of RED WINE-CORN SAUCE:.
2. It's 1 cup of sweet corn.
3. You need 2 tbsp of minced shallot.
4. Prepare 1 tbsp of extra virgin olive oil.
5. It's 1/2 cup of red wine reduction.
6. Prepare 1/2 tsp of white wine vinegar.
7. Prepare of Salt and freshly ground pepper.
8. You need of GRITS:.
9. It's 3 tbsp of minced shallot.
10. It's 1 clove of garlic, minced.
11. It's 1 tbsp of exta virgin olive oil.
12. Prepare 2 cups of sweet corn kernels.
13. It's 1 tbsp of butter.
14. You need 2 cups of cooked yellow corn grits, warm.
15. It's of Salt and pepper.
16. It's of MUSHROOMS:.
17. Prepare 2 tbsp of butter.
18. Prepare 1 tbsp of shallot, minced.
19. You need 2 cups of black trumpet mushrooms.
20. It's 1 tsp of balsamic vinegar.
21. Prepare 1/4 cup of chicken stock.
22. Prepare of Salt and pepper.
23. You need of HALIBUT:.
24. It's 1 tbsp of grape seed oil.
25. You need 4 (3 oz) of halibut pieces.
26. You need of Salt and pepper.
27. It's of GARNISH:.
28. Prepare 4 tsp of extra virgin olive oil.
29. Prepare 4 tsp of fresh chervil, chopped.

Halibut with Yellow Corn Grits and Red Wine-Corn Sauce step by step

1. 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.
2. 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..
3. 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..
4. 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..
5. 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.
6. 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.