Wednesday, October 10, 2007

Halibut with Corn Chowder Gravy

4 Halibut fillets
4 slices bacon, diced
1 medium onion, diced
2 stalks celery with leaves attached, diced
3 sprigs thyme, leaves removed
1 10 oz. box frozen corn
1/4 cup flour
1 cup half and half
1 cup chicken stock
A few dashes of hot sauce
Salt and pepper

Heat 1 T. olive oil in a medium to large pot over medium heat. Cook the bacon until golden and crispy, 3-4 minutes.
Add the onions, celery and thyme. Saute the veggies with the bacon until tender, 7-8 minutes. Add the corn and season with salt & pepper and hot sauce, to taste. Sprinkle the flour over the veggies and cook 2-3 minutes. Add the chicken stock and half & half and cook until thickened to a gravy consistency.

In a separate pan, heat 3 Tbs. olive oil over medium-high heat. Season the fillets with salt and pepper then add to the skillet. Let them get crispy and golden brown on one side, about 5 minutes, then flip them over and let them cook for about 3 more minutes.

Top with the Corn Chowder Gravy. I served this with mashed potatoes and the green beans posted below.

From Rachel Ray

1 comment:

Christy said...

Wow, that sounds so good, Kellee!