Fennel Crusted Halibut, Sweet Corn, Pesto, Spicy Tomato

This dish takes inspiration from two restaurants that I really like, Little Owl and L'Impero. I took the idea of Halibut corn and pesto from Little Owl and the tomato from L'Impero, the spicy part and the fennel crust is all me (I also cook my halibut differently from Little Owl.)

I love eating this dish because it incorporates so many flavorful elements that I really enjoy on their own, and it has a little heat to keep the taste buds working. Fennel, corn, pesto and tomato work really well as a team in this dish with the fennel crust adding a texturally nice crispiness to the fish while the brightness of the corn keeps the pesto from being overwhelmingly strong. The tomato sauce adds color, some acidity and a little bit of heat to bring everything together.

I don't have a good picture of this dish in it's final form but I have a few of early versions that tasted good, but not as good as the the one in this recipe. (The pictures aren't the best, which is why they haven't been on this site yet)

Recipe is below the pictures. If you decide to make this note that there may be some adjustments necessary.






Serves 3-4
Desired amount of Halibut or Cod, thickly cut, not filleted usually about 1/3 of a pound per person works
1 Tablespoon fennel seeds
2 Teaspoons kosher or sea salt salt
1 Tsp Peppercorns
½ Tsp Coriander seed
¼-1/2 Tsp Salt
4 ears corn
1 bunch basil
8-10 plum tomaotes
2 Tsp hot pepper flakes
2-3 Tbsp pine nuts
1 cup olive oil
½ cup grated parmigiano reggiano


To make crust for fish, place fennel seed, salt, peppercorns, coriander in a spice mill or grinder (or crush with a mortar and pestle) and process to make a fine powder. Mix in the flour

For the corn. Husk corn, remove kernels with a knife, toss with olive oil and salt and pepper and place in oven at 350 degrees to cook for 20-30 minutes

For tomato sauce. Bring a pot of lightly salted water to a boil. Using a paring knife, cut a small X on the bottom end of the tomato. Briefly blanch the tomatoes in boiling water 3-045 seconds. And submerge in ice water or place under running cold water.

Remove the skins and the seeds (the seeds are bitter).
In a small sauté pan heat about 1/4 to 1/3 cup olive oil. When oil is hot, throw in the tomatoes. And keep heat at medium. Add hot pepper flakes and salt and pepper to taste.

Let the tomatoes simmer (stirring occasionally) and crush with a masher every five minutes or so. They should simmer for about 20=25 minutes to get the saucy consistency. To get a clean sauce you can then strain or you can leave the tomatoes as is.

While the tomatoes are simmering. Pick and clean the basil leaves, place into food processor with pine nuts and ½ cup olive oil, adding the oil gradually. Process to desired consistency and mix in parmigiano, set aside.

For the fish: In a large skillet or sauté pan, heat ¼ cup olive oil until hot and close to smoking. Cut thick piece of fish into squares or rectangles and give each a generous topping of the fennel mixture.

When oil is hot, place fish in pan mixture side down and let sit, without moving for 3-4 minutes. Flip the fish and cook until cooked through 2-3 more minutes. You can check doneness of fish by inserting a metal skewer into the center of the fish and the removing it and touching the end. If the tip is warm, the fish is done.

Mix together pesto and corn, top with fish and finish the dish by swirling the tomato sauce on the perimeter of the plate.