Seared Halibut with Corn Griddle Cakes
and Rhubarb-Port Wine Compote

Recipe courtesy of The Anchor Pub & Club

SEARED HALIBUT WITH CORN GRIDDLE CAKES AND RHUBARB-PORT WINE COMPOTE

Corn griddle cakes

3/4 cup all-purpose flour

1/4 cup sugar

1/2 cup cornmeal

1 t baking powder

1/2 t salt

1/2 cup half-and-half

2 t honey

2 T canola oil

1 egg

kernels from 1 ear of fresh corn (approx. 1 cup)

Rhubarb-port wine compote

2 T olive oil

3/4 cup red onion, diced

1 T minced garlic

2 t chopped fresh thyme

11/2 cups rhubarb, diced

1/2 cup port wine

1/4 cup brown sugar

Salt and pepper

Pan-seared halibut

6 6-oz halibut fillets

Canola oil

Salt and pepper

In a medium bowl combine flour, sugar, cornmeal, baking powder and salt. In a separate bowl whisk together half-and-half, honey, oil and egg. Make a well in the dry ingredients, slowly pour in the wet mixture and mix until just blended. Stir in the corn kernels. Heat a griddle or sauté pan over medium high heat. Add butter to coat surface. Drop mixture (approximately 2 T) onto griddle. Cook until bubbles form on the top of batter and the underside is golden brown. Flip cake and cook until done. Makes 12.

For the compote, heat olive oil in a heavy-bottom sauté pan on medium heat. Add onion, garlic, and thyme and cook until soft, no color, about 5 minutes. Add rhubarb, port, and brown sugar and stir to incorporate all ingredients. Continue cooking until the port reduces and begins to create a syrup. At this point the rhubarb should be cooked but still retain its shape. This will take approximately 6 to 10 minutes. Season with salt and pepper. Makes 2 cups.

Pat halibut fillets dry, lightly coat with oil and season with salt and pepper. In a large sauté pan, heat oil over medium-high heat. Cook the fish for about four minutes until it is lightly browned. Turn halibut over, reduce heat and continue cooking until it is opaque in the center and browned on both sides.

To assemble, place two corn griddle cakes on each dinner plate. Arrange halibut fillets on top of cakes and top with two tablespoons of rhubarb-port wine compote. Serve with wilted fall greens.