Best Halibut Recipe Recipe
A delicious recipe for seared Halibut, featuring fresh summer corn, leeks, sage and optional pancetta served over creamy polenta.
How to Make the Best Best Halibut Recipe
This best halibut recipe showcases the delicate flavor of fresh halibut paired with the comforting richness of creamy polenta. Seared to golden perfection, the fish sits atop a bed of smooth cornmeal polenta infused with butter and sour cream, creating a luxurious base that complements the delicate white fish beautifully.
The corn and leek topping adds vibrant color, fresh sweetness, and aromatic sage to every bite. The optional pancetta provides a smoky, savory depth that elevates the entire dish without overpowering the star ingredient. The combination of textures—creamy polenta, tender corn, silky leeks, and crispy-edged fish—makes this a restaurant-quality meal that’s surprisingly easy to prepare at home.
Whether you’re cooking for a special occasion or a weeknight dinner, this halibut recipe is versatile enough to impress guests yet simple enough to execute with confidence. The beauty of this dish lies in its balance of flavors and textures, bringing together the best of seasonal ingredients in a way that highlights the pure, delicate taste of fresh halibut.
Best Halibut Recipe
A delicious recipe for seared Halibut, featuring fresh summer corn, leeks, sage and optional pancetta served over creamy polenta.
Ingredients
For the Polenta
For the Corn and Leek Mixture
For the Fish
Instructions
Polenta
- In a medium pot bring 4 cups of water to a boil, turn heat to low, and whisk in 1 cup cornmeal (polenta) until smooth.
- Add salt, granulated garlic, and a few cracks of pepper.
- Cover, and let cook on low heat 15-20 minutes.
Corn and Leek Topping
- Heat a little oil in a skillet over medium-high heat, and add the pancetta, and cook until crispy. Set these aside.
- To the same pan, add more oil or butter, then add leeks and stir for 2-3 minutes.
- Turn heat to medium and continue sautéing until leeks become tender, about 5 minutes.
- Add the corn and sage and cook for 5-7 more minutes or until corn is tender.
- Stir in pancetta, and season with salt and pepper to taste.
Fish
- In a skillet, heat 1 tablespoon oil over medium-high heat.
- Pat fish dry on all sides and sprinkle with salt and pepper.
- When oil is hot, add fish, turn heat to medium and cook about 4 minutes, or until perfectly golden.
- Turn over and cook until done to your liking. Cooking times will vary depending on thickness.
- Turn heat off.
Finishing the Polenta
- Give the polenta a good stir, whisk in butter and sour cream.
- Taste, adjust salt.
Assembly
- Divide the polenta among 4 bowls.
- Top with seared fish.
- Spoon the warm corn leek mixture over and around fish.
- Garnish with a sage leaf. Enjoy!
