Tuesday, August 17, 2010
Halibut with Corn, Crispy Capicollo
This all came together because
a) I was inspired by Scott's grilled corn soup.
b) I saw halibut on sale, had to buy.
c) I had to use the jalapenos and tomatoes that are overflowing in my garden.
I pan seared the lightly floured halibut until golden. Crisped up the capicollo in the oven. Did the soup recipe but left it chunky. Did the basil oil drizzle also.
After dinner, the leftover corn soup was passed through a sieve, and I just cannot wait to eat it for lunch!