Fish dish full of flavor: Halibut with spiced tomato jam
Make pan-seared halibut with spiced tomato jamPlay Video
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Cook the perfect meal for your family dinner tonight. Here, chef Robert Irvine who's spent the last 25 years cooking his away across the world shares his recipe that will have everyone reaching for seconds. Try his pan seared halibut with spiced tomato jam and corn fritters.
- 12 halibut each, 3 ouces (2 portions per person)
- Salt and pepper to season
- 1 teaspoon cumin
- Grape seed oil to cook
- 2 medium Roma tomato, cored and diced
- 1 large shallot, julienne
- 1/3 cup pumpkin 3/8 dice, blanched
- 2 tablespoon grape seed oil
- 1 tablespoon fresh horseradish
- 1 teaspoon fresh celery, leaves only
- 1 tablespoon white balsamic vinegar
- Salt and pepper to taste
Halibut: Season halibut with cumin, salt and pepper, then in a sauté pan over medium high heat, add 2 oz grape seed oil, until verge of smoking. Then add fish, seasoned side down, reduce heat and cook until browned, flip fish and re-peat on bottom side. Once both sides are seared, rest for 1-2 minutes then plate. Compote: For tomato compote, in a sauce pan over high heat add grape seed oil, salt, and shallots, cooking until shallots are caramelized, then reduce heat. Next add tomatoes, cooking until tomatoes are tender, with skins releasing, about 2-3 minutes then add remaining ingredients, celery tops, cooked pumpkin, horseradish, vinegar and water, cook for 2-3 minutes and then remove from heat. The compote can be thickened if needed with cornstarch slurry. Keep warm,.
- 3 cups kernel corn
- 1 tbsp vegetable oil
- 3 strips bacon, small dice
- 1 small onion, small dice
- 1 rib celery, small dice
- 1 egg yolk
- 1 tsp minced thyme
- 1 tsp minced parsley
- 1/2 tsp baking powder
- 1/2 cup flour
- Salt, pepper and tabasco to taste
- Juice of 1 lemon
- 2 cups equal parts cornmeal flour blend for breading
In heavy bottom pan, over medium high heat with oil, cook bacon, onion and celery until caramelized- until golden brown, stir throughout cooking with wooden spoon.Ensure that there is relatively no "chunks", then lower heat to low and slowly stir in thyme, garlic and lemon juice, continue to cook for two minutes. Remove from heat and let cool. Next in food processor add 1/2 of corn, and pulse kernels until semi-smooth. Remove from food processor, add remaining kernels, cooked bacon herb mixture, blend well with a spoon. Finally add parsley, flour, egg, baking powder and seasoning. The mixture should be moist to the touch, not watery, adjust flour if necessary. Place fritter mixture in refrigerator for at least 20 minutes to rest, allowing flavors to blend. This can be pre-made upto 2 days in advance, stored in an airtight container.For cooking, spoon fritter batter into cornmeal/ flour blend, then drop into 350 degree fryer and cook until golden brown, serve immediately.