From the blog For Love of the Table
1 1/3 c. diced zucchini (1/4- to 1/3-inch dice)
1 T. olive oil, plus more for drizzling and frying the halibut
1 1/3 c. roasted corn kernels (see note)—warm or at room temperature
1 c. cherry tomatoes, quartered
1/3 c. kalamata olives, pitted and halved
1 recipe zucchini mousseline
4 5 oz. portions halibut (skinless)
Salt & Pepper, to taste
1/2 to 1 T. lemon juice, plus more for drizzling
In a skillet large enough to hold the zucchini in a snug single layer, heat a tablespoon of the olive oil. Add the zucchini, a generous pinch of salt and enough water to come half way up the sides of the zucchini. Cook over moderately high heat, stirring occasionally, until the zucchini is barely tender and the water has evaporated, about 5 minutes; add a bit more water if the zucchini starts to brown. Transfer to a plate to cool...or, if using right away, simply set the pan aside off of the heat.
About 15 minutes before you are ready to serve, place the zucchini, corn, cherry tomatoes and olives in a large bowl. If necessary, warm the zucchini mousseline in a small saucepan over low heat, or warm briefly in the microwave.
Heat a large—preferably non-stick (cast iron or French steel is best)—sauté pan over moderately high to high heat. While the pan is heating, season the fish with salt and pepper. Add enough olive oil to coat the pan. The pan is ready when a wisp of smoke is visible rising from the oil. Carefully add the fish to the pan, service side down (this is the side that was next to the bones..and the side that will face the diner when the fish is served), gently sliding the pan back and forth as you add each piece to make sure the fish has a film of oil underneath. (If the fish doesn't move when you slide the pan back and forth, just leave it alone, tilting the pan occasionally to allow the oil to seep underneath the fish...as the surface seals, the fish will release itself from the pan.) Let the fish cook undisturbed, regulating the heat to maintain and active sizzle, until it is golden brown—anywhere from 3 to 5 minutes. Carefully flip the fish over and continue to cook on the other side until the fish is cooked to your liking. Because halibut is a very lean fish, I like it to be a bit underdone, with a thin line of translucence in the center...but you should cook it as you prefer. If the fish is very thick, you may need to transfer the pan to a 375° to 400° oven to allow it to finish cooking. Total cooking time (from the time the Halibut hits the sauté pan) will be about 7 or 8 minutes per inch of thickness. Carefully transfer the fish to a plate and drizzle with olive oil and a squeeze of lemon juice.
Drizzle a half tablespoon of lemon juice over the vegetables, season with salt and pepper and toss to combine. If necessary, drizzle with olive oil to moisten. Taste and correct the seasoning with lemon juice, salt & pepper.
To serve, spread a small round of the mousseline in the center of each plate. Top with a couple of spoonfuls of the vegetables, then the fish and finally another couple of spoonfuls of the vegetables, allowing the vegetables to fall naturally around the plate.
Serve right away. Serves 4.
Note: To roast corn, place the corn (in the husk) in a preheated 375° oven. Roast for 20 minutes. Remove from the oven and remove the husks as soon as you are able to handle the corn. Cool and cut the kernels away from the cob. A large ear of corn will produce about 1 cup of kernels. I like to roast several ears at a time—then I have it on hand for a quick lunch salad with tomatoes and avocado...or to add to a quick pasta for dinner.
http://www.forloveofthetable.com/2015/07/zucchini-mousselinewith-pan-seared.html
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