Ingredients:

  • 4 Halibut fillets (approx. 6 oz each)
  • 1 tsp Fine Sea Salt, plus extra for seasoning
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp High-heat Olive Oil (or grapeseed oil)
  • 1 pint Cherry or Datterini Tomatoes, halved or quartered
  • 1 cup Fresh or Frozen Sweetcorn
  • 1/4 medium Red Onion, finely diced
  • 2 Tbsp Freshly Squeezed Lime Juice
  • 1 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1/4 cup packed Basil Leaves, roughly chopped (for relish)
  • 1 cup packed Fresh Basil Leaves (for drizzle)
  • 1/2 cup Extra Virgin Olive Oil (for drizzle)
  • 1/4 tsp Salt (for drizzle)

Instructions:

  1. Prepare the Basil Drizzle: Combine 1 cup fresh basil leaves, 1/2 cup extra virgin olive oil, and 1/4 tsp salt in a high-speed blender. Blend on high speed until completely smooth and the oil is bright green. Strain the oil through a fine-mesh sieve (optional) and set aside at room temperature.
  2. Assemble the Sunshine Relish: In a medium bowl, gently combine the halved tomatoes, sweetcorn, finely diced red onion, and chopped basil. Add the lime juice and 1 Tbsp of extra virgin olive oil. Season generously with salt and pepper. Stir lightly and set the relish aside while you cook the fish (about 10–15 minutes).
  3. Prep and Season the Halibut: Crucially, pat the halibut fillets completely dry with kitchen paper to ensure a proper sear. Season the fish generously on all sides with salt and pepper immediately before cooking.
  4. Pan-Sear the Halibut: Place a heavy-based frying pan over medium-high heat. Add the high-heat olive oil (2 Tbsp). The oil should be shimmering hot. Carefully place the fish fillets into the hot pan, ensuring they are not crowded. Cook the first side (skinless side, if applicable) for 3 minutes until a beautiful golden crust forms. Do not move the fish during this time.
  5. Finish Cooking and Rest: Flip the fillets gently. Immediately reduce the heat to medium-low. Cook for another 2–3 minutes, basting occasionally with the hot oil, until the fish is opaque and flakes easily. Remove the fish from the pan and let it rest for 2 minutes on a warm plate.
  6. Plate and Serve: Spoon a generous bed of the Sunshine Relish onto the centre of each plate. Place the rested halibut fillet carefully on top of the relish. Drizzle the prepared Basil Drizzle over the fish and around the plate. Serve immediately.