RECIPE

Halibut with Corn Gravy and Chive Mashed Potatoes

Ingredients

  • 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
  • 2 1/2 tablespoons extra virgin olive oil (EVOO)
  • 4 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery from the heart with leaves attached, finely chopped
  • 3 sprigs thyme
  • 3 ears fresh corn, kernels scraped from the cob, or one box frozen corn kernels (10 ounces)
  • 1/4 red bell pepper, finely chopped
  • Salt and black pepper
  • Hot pepper sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons snipped fresh chives
  • Four halibut fillets (6 ounces each), skinned
  • 2 tablespoons finely chopped fresh parsley

Preparation

In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12-15 minutes. Drain and return to the dry pot.

While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.

Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.

In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.

Serve the halibut with the corn gravy and potatoes; top with parsley.

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