• 2 baskets cherry tomatoes, sliced in half (you can mix the colors for a better presentation)
• ½ T minced garlic
• 2 T minced shallots
• 1/4 C basil leaves, Julienne
• 2 T minced chives
• 2 T red wine vinegar, good quality
• 1/4 C extra virgin olive oil
• Salt
• White Pepper
• 6 ea. 6 oz. portions of fresh halibut
• 1/4 C chopped chives, parsley and tarragon in equal amounts
• 2 t Oil, canola
• 1/4 C chicken stock
• 6 C fresh white corn kernels
• 3 T unsalted butter
• 2 C snap peas, cleaned and blanched
• Salt
• White Pepper

For the Salad: Combine all the ingredients and let sit at room temperature for 30 minutes to allow the flavors to meld.

 

For the Halibut: Preheat the oven to 350 degrees. Season the halibut with salt and pepper and roll in the herbs to completely cover. Heat the Canola oil in two saute pans until hot. Add three pieces of halibut in each pan and sear on one side without moving, about 3 minutes. Turn over and place both pans in the oven to finish cooking, approximately 7 minutes.

 

In a medium sized sauce pot add the chicken stock ,the corn, and the butter and bring to a simmer. Cook approximately 3 minutes, add the snap peas, and season well with salt and pepper.

 

Presentation: Divide the corn ragout in the center of six large bowls. Top with the halibut and then spoon over the cherry tomato salad.