Recipe of Ultimate Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Homemade Halibut with Yellow Corn Grits and Red Wine-Corn Sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 begin with this recipe, we must first prepare a few components. You can have Halibut with Yellow Corn Grits and Red Wine-Corn Sauce using 29 ingredients and 6 steps. Here is how you cook that.

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 Get to make Halibut with Yellow Corn Grits and Red Wine-Corn Sauce:

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

Instructions to make to make Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

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

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