Pan-Seared Halibut

This is a simple dish that is healthy, quick, and celebrates summer's bounty. To accentuate the summer flavors, serve with a 2005 Truchard Chardonnay.

3 C. vegetable stock
1 C. course ground cornmeal
1/2 C. cream
3 T. olive oil
2 T. Dijon mustard

Bring the vegetable stock to a boil and add the cornmeal. Lower heat to medium and stir constantly for 15 minutes. In a small pot, warm cream, olive oil, and mustard. Season to taste with salt and pepper, stir mixture into polenta. Keep polenta warm.

3 medium purple potatoes, diced
1 small white onion, diced
1 red pepper, diced
X lima beans, shelled
X English peas
X cut corn from the cob
2 T. olive oil
1/2 C. vegetable stock

Boil the potatoes in water until tender. In saute pan, warm olive oil and saute onion and pepper for three minutes. Add peas, beans, corn, potatoes, and stock. Season to taste with salt and pepper; simmer until tender.

Four 8 oz. halibut filets
1 T. ginger powder
1 T. cumin
1 T. sea salt
1/2 t. white pepper

Combine ginger, cumin, salt, and pepper. Coat halibut in olive oil and rub with spice mixture. Sear filets on medium-high heat for three minutes on the top side; one minute on the back side. Then place the saute pan in a 325-degree oven until fish is opaque and flaking.

Warm four shallow bowls, spoon in polenta, spread vegetables around polenta, and top with halibut. Serves four. Enjoy!

Steve Kuntz is the executive chef at MFC Catering, 556-0200.