by Chef Ryan Murray, La Caille
- 12oz Fresh Halibut
- 3 Table spoons of white wine or the juice of 1 lemon
- 1 Table spoon cold butter
- 2 Ears fresh corn
- 1 Red Bell Pepper
- 1 Small jalapeno
- ½ Pound fresh English peas
- ¼ Pound Green Beans
- 5 Fresh Basil Leaves
- 1oz Fresh thyme
- 1oz Fresh chives
- 1 Whole shallot
- 3 Garlic Cloves
- 8oz Baby heirloom tomatoes
- 2oz Slide Ridge Honey Wine Vinegar or Apple cider vinegar
- 4oz Extra virgin olive oil
Prep
Shuck the corn and cut the kernels off the stock. Shuck the peas and place them in salted boiling water for two minutes then drain them and place them in an ice bath the cool down. Dice the bell pepper, jalapeno the same size as the corn, slice the tomatoes in half. Mince the shallots and garlic, pick off the thyme leaves from the woody stem, chop the basil, and chives. Drain the peas and mix all of your prep with the vinegar and the EVOO with a pinch of salt and pepper.
For the halibut cut the fish in to two 6oz pieces, heat EVOO in a sauté pan until a whisper of smoke starts to come off of the oil, then place the fish in to the hot pan and cook 4 minutes on each side add a slash of white wine or lemon juice and one table spoon of butter. When the butter has melted place the fish on top of your Succotash and pour the liquid over the fish and on to the plate.
