Halibut with Buttery Tomato Corn

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Halibut with Buttery Tomato Corn

Halibut with Buttery Tomato Corn
2 (12- oz.) packages Full Circle Wild Alaskan Halibut Steaks, thawed
3 tbsp. organic butter, divided
2 shallots, minced
1 cup frozen corn, thawed
1/4 cup white wine
2 tbsp. minced sun-dried tomatoes
Freshly ground sea salt to taste
Freshly ground pepper to taste
1/4 cup snipped fresh basil

Prep: 10 minutes, Cook: about 16 minutes, Serves: 4  

1. Place halibut between several layers of paper towels and drain until all excess liquid is removed.

2. Melt 2 tbsp. butter in a small saucepan over medium heat. Add shallots and cook for 5 minutes. Add corn, wine and tomatoes and cook for 5 minutes more. Season with salt and pepper.

3. Heat remaining butter over medium heat in a large nonstick skillet. Season halibut with salt and pepper and cook for 3 minutes on each side or until cooked through and lightly browned. Top with corn mixture and basil. 

Nutritional Information:
328 calories, 37 g protein, 13 g total fat (6 g sat.), 12 g carbohydrate, 1 g fiber, 2 g sugar, 77 mg cholesterol, 100 mg sodium, 8 points


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