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Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge

Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge

A golden, pan-seared halibut fillet resting on a velvety sweet corn and melted leek coulis, crowned with a vibrant Sungold tomato and avocado vierge. It is pure late-summer French bistro cooking with a sunny West Coast twist.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 20 minutes
4
medium
dinner
halibutpan-searedfrench-bistrosummer-dinner+1

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Timeline

27 minutes
0m10m20m27m
Prep Fish
5m
Cook Corn Base
10m
Mix Vierge
7m
Blend Coulis
5m
Sear Halibut
7m
Plate & Serve
3m

Ingredients

  • 4 fillets Pacific halibut fillets(6 oz each, skinned or skin-on, pat dry)
  • 1 tsp Kosher salt(divided)
  • 1/4 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil(or other high-heat neutral oil)
  • 3 tbsp Unsalted butter(divided)
  • 2 cups Fresh sweet corn kernels(stripped from about 3 ears)
  • 1 Medium leek(white and pale green parts only, finely sliced)
  • 1/2 cup Vegetable stock
  • 2 tbsp Crème fraîche
  • 1/8 tsp Cayenne pepper
  • 1 cup Sungold cherry tomatoes(quartered)
  • 1 Ripe Hass avocado(small diced)
  • 1 large Shallot(finely minced)
  • 1 tbsp Capers(drained and roughly chopped)
  • 3 tbsp Extra virgin olive oil
  • 1.5 tbsp Meyer lemon juice(freshly squeezed)
  • 2 tbsp Fresh tarragon and chives(finely chopped)
  • 1/2 tsp Flaky sea salt(such as Maldon)

Instructions

  1. 1

    Pat 4 Pacific halibut fillets completely dry with paper towels. Season both sides with 1/2 tsp Kosher salt and 1/4 tsp Freshly cracked black pepper. Let rest at room temperature while you begin the coulis.

    5 min

    Tip: Drying the fish thoroughly is the absolute secret to getting that dreamy, golden-brown crust without steaming the fish.

  2. 2

    In a medium saucepan over medium heat, melt 1 tbsp Unsalted butter. Add 1 Medium leek with a pinch of salt and sweat until softened and sweet, about 3 minutes. Stir in 2 cups Fresh sweet corn kernels and cook for 2 minutes. Pour in 1/2 cup Vegetable stock, bring to a gentle simmer, cover, and cook until tender.

    10 min

    Tip: Don't let the leeks take on color; we want to keep the corn coulis bright yellow like pure California sunshine.

  3. 3

    While the corn simmers, assemble your vierge in a bowl. Gently fold together 1 cup Sungold cherry tomatoes, 1 Ripe Hass avocado, 1 large Shallot, 1 tbsp Capers, 3 tbsp Extra virgin olive oil, 1.5 tbsp Meyer lemon juice, 2 tbsp Fresh tarragon and chives, and 1/2 tsp Flaky sea salt.

    7 min

    Tip: Fold gently so the avocado stays in clean little cubes rather than getting mashed.

  4. 4

    Transfer the warm corn and leek mixture to a blender. Add 2 tbsp Crème fraîche, 1/8 tsp Cayenne pepper, and the remaining 1/4 tsp Kosher salt. Blend on high speed until completely silky. Pass through a fine-mesh sieve back into the pan and keep warm over low heat.

    5 min

    Tip: Straining takes one extra minute, but it gives you that polished Parisian bistro finish.

  5. 5

    Heat 2 tbsp Avocado oil in a large skillet over medium-high heat until shimmering. Carefully lay in the 4 Pacific halibut fillets. Sear undisturbed for 3 to 4 minutes until deeply golden. Carefully flip, drop in the remaining 2 tbsp Unsalted butter, and baste the fish continuously with the foaming butter for 2 to 3 minutes until cooked through.

    7 min

    Tip: Basting with butter adds rich nutty flavor and keeps the top glistening and moist.

  6. 6

    Spoon a pool of warm sweet corn coulis onto four shallow bowls or plates. Top each with a seared halibut fillet and spoon the vibrant Sungold-avocado vierge generously over and around the fish.

    3 min

    Tip: Serve immediately while the fish is piping hot and the vierge is fresh and bright.

Chef's Notes

Mon chéri, a traditional sauce vierge relies strictly on olive oil, lemon, and tomatoes, but adding ripe avocado and salty capers gives it that playful West Coast sensibility I adore. Make sure your pan is smoking hot before the fish hits the oil—that crisp crust contrast against the tender fish is pure magic. Pair this dish with a glass of crisp Loire Valley Chenin Blanc or a chilled, biodynamic White Burgundy.

Frequently Asked Questions

How long does Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge take to make?

Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge takes about 35 minutes total. That includes 15 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge?

The main ingredients are: Pacific halibut fillets, Kosher salt, Freshly cracked black pepper, Avocado oil, Unsalted butter, Fresh sweet corn kernels, Medium leek, Vegetable stock, Crème fraîche, Cayenne pepper, Sungold cherry tomatoes, Ripe Hass avocado, Shallot, Capers, Extra virgin olive oil, Meyer lemon juice, Fresh tarragon and chives, Flaky sea salt.

What type of meal is Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge?

Pan-Seared Pacific Halibut with Sweet Corn Coulis & Sungold-Avocado Vierge is categorized as: dinner.