Recipe courtesy of Mike and Arlene Mcinnes
1 large ear fresh yellow corn, peeled and silk removed
1 large Creole or other vine-ripened tomato, cored and cut into 1/2 inch dice
1small cucumber, peeled, seeded and cut into one half inch dice.
1/3cup finely sliced green onions, green tops only
3 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 teaspoon plus a pinch of salt
1/4 teaspoon freshly ground black pepper
4 halibut fillets, 3 to 4 oz each
1/2 teaspoon prepared Emeril’s Original Essence, or Creole seasoning
4 sprigs fresh cilantro for garnish
Bring a medium saucepan of water to a boil. Add the corn and cimarron till tender, about 4 minutes. Drain. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the tomatoes, cucumbers, green onions, two teaspoons of extra virgin olive oil, a pinch of the salt and 1/8 of a teaspoon of pepper. Toss to combine and set aside.
Season each halibut fillet on one side with 1/8 teaspoon of the essence and on the other side with 1/8 teaspoon of the remaining salt and pinch of the remaining pepper. In a large skillet or sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the fillets seasoned side down, and sear until golden brown, about 4 minutes. Turn and sear on the second side, two to three minutes. Remove from heat.
Place one halibut fillet in the center of each of four large plates and spoon 1/4 of the relish parsley on and to the side of the fish. Drizzling each portion with 1/2 teaspoon of the remaining olive oil and garnish with one sprig of cilantro. Serve immediately.
Chefs suggested wine pairing: Sauvignon Blanc France