MARINE CUISINE: CHEF BOB BURN’S HEAVENLY HALIBUT

BY JAKE GAINES

 

photoWhen it came to fishing the great Northwest and beyond, prominent Austinite Rose Betty Williams had more on her mind.  With the success of her fishing trip, soon to be seen in the November/December issue of The Society Diaries print and online magazine (http://societydiaries.wpengine.com) , the region’s only luxury lifestyle publication targeting Austin, San Antonio, Houston and South Texas, Williams had a resolve to eat what she caught.

 

Already a near-gourmet cook, Williams turned to none other than Chef Bob Burns at Austin Country Club for marine cuisine guidance. His answer? Give the Halibut a Texas twist with Chile Corn Cream. As seen below, and in the photograph, Burns’s recipe is sure to please beyond the country club scene, so what are you waiting for? Get into that kitchen to create your own version of this seafood delight…

 

Grilled Halibut “Touch of Texas”

Chile Corn Cream

Serves 6

 

Grilled Halibut

 

6 6-ounce boneless, skinless halibut filets (or any firm mild fish, including drum, striped bass, walleye, flounder)

 

Marinade:

1 jalapeno, fine dice

½ cup olive oil

2 teaspoons chili powder

2/3 teaspoon ground cumin

2 teaspoons lime zest

1 tablespoon salt

1 teaspoon freshly ground black pepper

Method

 

Combine all marinade ingredients and marinate filets in the refrigerator for 30 minutes.  Grill halibut to 140° or just barely translucent at center.

 

To serve, spread about ½ cup of Chile Corn Cream on plate, and place grilled halibut on top.  This dish goes well accompanied by mashed potatoes with roasted garlic puree, and fresh spinach leaves sautéed with butter, salt and pepper, and sprinkled with freshly grated nutmeg.

 

Optional – Garnish with watercress.

 

Chile Corn Cream

 

6 very fresh ears of sweet corn

3 cups heavy cream

1 teaspoon jalapeno, fine dice

2 teaspoons unsalted butter

2 teaspoons chili powder

½ teaspoon ground cumin

2 teaspoons lime zest

Salt and pepper to taste

 

 

Method

 

Cut corn from cob, half way down the kernels.  Cut cobs into 2 inch rounds.  Simmer cobs in cream until reduced by 1/3 volume.  Strain, press solids and reserve.  Sweat peppers in butter until soft.  Add corn and cook through.  Add chili powder, cumin, and lime zest.  Add strained corn cream.