Braised" Halibut with Grilled Corn Cakes

Directions

Heat oil in a large saucepan or Dutch oven over medium-high heat. Season halibut with salt and pepper. Add halibut to hot pan and cook 2 minutes per side, until golden brown. Remove halibut from pan and set aside. To the same pan, add carrots, onions, celery, and garlic. Saute 3 minutes, until soft. Return halibut to pan and add wine. Simmer 1 minute. Add bay leaves and broth and simmer 10 minutes, until fish is fork tender. Remove from heat and add parsley. Serve half of the halibut for this meal and reserve remaining halibut for a future meal. Grilled Corn Cakes Coat a large griddle with cooking spray and preheat to medium-high. In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center. In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended. Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

Ingredients

• 1 tablespoon olive oil
• 6 (6-ounce) halibut fillets
• Salt and freshly ground black pepper
• 1/2 cup chopped carrots
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 3 to 4 cloves garlic, minced
• 1 cup dry white wine or vermouth
• 2 bay leaves
• 1 cup chicken broth
• 1/4 cup freshly chopped parsley leaves
• Grilled Corn Cakes
• Cooking spray
• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 3/4 cup stone ground yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 tablespoon honey
• 1/4 cup canola or vegetable oil
• 1 large egg or 2 large egg whites

Parsed from recipe text (no separate ingredient records).