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Summer favorite – simple halibut & dessert by Jacques Pepin

Pepin’s cookbook Fast Food My Way had been collecting dust – French food?  For someone who shouldn’t eat dairy or wheat?  Best not to even torture myself with the pictures.  Now that I’ve been getting more adventurous with substitutions, I thought it would be worth taking another look.  Yes!  Our new favorite halibut recipe doesn’t even require replacement ingredients:

4 ears fresh corn on the cob or good quality frozen corn

4 halibut steaks

2 red peppers

olive oil

salt

pepper

chives

Cook fresh corn, let cool, then remove kernels from cob with a sharp knife.  Put corn in food processor until creamy.    Put it in a pot on the stove for reheating before serving.

Peel red peppers, add olive oil and blend in food processor until smooth.  Set aside.

Put halibut and 1qt of water in a saucepan, poach till cooked (5min ish)

While fish is cooking, heat corn.  Add butter and cook polenta to desired consistency.  Evenly divide corn on center of each dinner plate.

Place fish steak on top of corn, sprinkle with salt & pepper.  Spoon red pepper sauce on top.  Sprinkle with chives.  I also add asparagus spears on top.

For dessert, a modification of the Pepin parfait:

6 Pamela’s Lemon Shortbread (GF, DF, EF) cookies, crumbled

2 c Diced strawberries or raspberries mashed into your choice of berry jam.

1 c Wayfare dairy free sour cream

Mint garnish

Put cookie crumble into bottom of wine glass, layer 1/2 berries then scoop of sour cream, then remaining berries.  Top with spring of mint.

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