Seared and Steamed Halibut Over Corn with Butter Sauce

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This is one of those meals that's easy to make "on demand" when you haven't made your meal plan for the week. Halibut keeps in the freezer, and corn keeps in the can, so you can always have it on hand.  

Serves 2

Ingredients:
  • One 12 ounce package of frozen Sam's Choice Wild Caught Alaskan Halibut Skinless Filets. 
  • One 15 oz can of Great Value Golden Sweet Whole Kernel Corn. 
  • 1/2 tsp salt. 
  • 1/2 tsp pepper. 
  • 1 Tbsp. butter. 
  • 2 Tbsp. EVOO
Directions:
  1. Remove the halibut from outside packaging, but keep them vacuum-sealed, and place them in a 2.5 quart bowl, and cover them with tap water until fully submerged. 
  2. Allow them to thaw on the counter for 2 hours. 
  3. Remove them from their vacuum-sealed packaging, once completely thawed, and rinse them under the tap. 
  4. Allow them to drip dry for 20 seconds, or pat them dry. 
  5. Put them on a plate, and set aside. 
  6.  Add butter and EVOO to a pan that is something like the GreenPan Rio 5qt Ceramic Non-Stick Covered Saute Pan, and heat it over medium-high heat until butter melts and EVOO is just bubbling. 
  7. Place both pieces of halibut in the pan, making sure they are not touching. 
  8. Cover with lid, and set a timer for 3 minutes. 
  9. Use tongs to gently persuade the halibut to unstick from the bottom of the pan. Flip them. Cover them. Reduce the heat to medium-low, and set another timer for 3 minutes. 
  10. Keep the pan on the heat, but turn the burner off, and keep the pan covered. Set another timer for 10 minutes. 
  11. Open the can of corn and drain the liquid. 
  12. Pour the corn into a bowl and nuke it in the microwave on high for 1 minute. 
  13. Once the halibut is done, uncover it, and sprinkle the whole pan with salt and pepper - not just on the fish. 
  14. Use the handle to tilt the pan up until all of the liquid runs to one side. Use a spoon to stir it up a bit. Then spoon half of this liquid over the corn. 
  15. Stir the corn, then divide it amongst two serving plates. 
  16. Top each corn-pile with 1 piece of halibut, and then divide the remaining pan butter between both plates by spooning it over each piece of halibut. 
  17. Garnish with bacon and canned beets (optional). 
  18. Serve immediately.
Recommended Sides: 

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