This recipe calls for halibut–line-caught from the Pacific Ocean is the most sustainable option.
Can’t find it?
Swap in Pacific cod or U.S. farmed tilapia instead.
Cut or break the cobs in half and place in a large saucepan.
Add milk, 2 garlic cloves and thyme.
Cook over medium heat until starting to simmer around the edges.
Remove from heat, cover and let steep for 10 minutes.
Strain into a glass measuring cup or small bowl; discard the solids.
Meanwhile, grate the remaining garlic clove into a medium bowl.
Stir in tomatoes, basil, 1 tablespoon oil and 1/4 teaspoon salt.
Melt butter in the pan over medium heat.
Add shallots and cook, stirring occasionally, until soft, about 1 minute.
Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about 3 minutes.
Sprinkle with flour and cook for 30 seconds.
While stirring, slowly add the milk.
Adjust heat to maintain a simmer, cover and cook until thickened, about 5 minutes.
Stir in Parmesan and 1/4 teaspoon each salt and pepper.
Cover and set aside.
Sprinkle halibut with the remaining 1/4 teaspoon each salt and pepper.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Serve the halibut with the reserved creamed corn and tomatoes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
