Halibut Saltimbocca with Sweet Corn Polenta, Arugula Salad, and Preserved Lemon
This fast-cooking halibut saltimbocca recipe is perfect for dinner with your family or company. Pair this light, fluffy fish with the creamy sweet corn polenta, and tossed arugula salad. This will be a meal you will want to serve again!
Ingredients
Preserved Lemon Garnish
- ½ lemon slice (sliced paper thin)
- 1 pinch kosher salt
- 1 tbsp. olive oil
Halibut
- 5 ounce fillets (4 each)
- 12 sprigs fresh sage leaves
- ground back pepper to taste
- ¼ ounce fresh lemon juice
- ¼ cup dry white wine
- 2 ounces unsalted butter
- 1 tbsp. chopped parsley
Fresh Corn Polenta
- 6 ears of corn
- 4 tsp. butter
- kosher salt
- ¼ ounce grated parmigiano-reggiano
Arugula and Toasted Walnut Salad
- 1 ounce walnuts (toasted)
- 2 ounces arugula
- 10 sprigs chives (save 4 sprigs for garnish)
- 1 tbsp. olive oil blended with remaining 6 sprigs of chives
- ¼ tbsp. red wine vinegar
- cracked black pepper to taste
Instructions
- Preserved Lemon Garnish: Start with half of a lemon and slice it into paper thin slices. Place four thin slices of the lemon on wax paper and dust lightly with kosher salt and a sprinkle of olive oil. Cover with wax paper and refrigerate for one hour. *Place atop fish just before serving.*Note: The preserved lemons can be kept in the refrigerator for up to two days.
- Halibut: Cut the four 5-ounce fish fillets in half, lengthwise. Season with sage leaf sprigs and sprinkle with some ground black pepper. In a sauté pan, add butter and cook until the fillets are browned, rapidly cooking the fish on both sides. Add lemon juice and white wine and simmer until ready. Finish with fresh butter and parsley.
- Fresh Corn Polenta: Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off the cob using the coarse side of a box grater. You will have a very wet coarse pulpy mixture. You can add a small amount of water or low sodium chicken broth if needed for consistency. Next, melt the butter in a small saucepan over medium heat, and add the grated parmigiano-reggiano and corn and season with a good pinch of salt.
- Arugula and Toasted Walnut Salad: Combine the walnuts and arugula. Combine the olive oil, red wine vinegar, and chive oil and drizzle over the arugula salad. Garnish with remaining 4 sprigs of chives.For extra color, add thin slices of fresh tomato. Bon Appetit!