OHOW’s Favorite Halibut Saltimbocca with Sweet Corn Polenta, Arugula Salad and Preserved Lemon Recipe
At Orthopaedic Hospital of Wisconsin, our dining room has earned a reputation for fantastic gourmet dishes. Chef-prepared, healthy, and flavorful, these meals are something you’d expect to order at a downtown restaurant.
It’s no wonder we often get requests for the recipes of some of our most popular dishes, like this stunning halibut saltimbocca with sweet corn polenta. Served alongside arugula, this is a dish that’s sure to wow guests (but is surprisingly simple to recreate in your home kitchen).
Halibut Saltimbocca Makes a Lovely Summer Meal
Traditional saltimbocca is an Italian dish of veal, prosciutto, and sage, cooked in plenty of butter. Meaty halibut lightens up this meal without sacrificing any of the flavor or elegance.
What is better to have for dinner than a delicious filet of fish and fresh salad during the warm summer months? Our halibut saltimbocca recipe is the perfect dish to enjoy with family and friends on the patio as summer winds down.
Chef Mike Wolf says, “As a Chef, I always look forward to the different seasons; seafood wise that means halibut season is upon us. Halibut saltimbocca is a beautiful light dish and is perfect with fresh sweet corn with a hint of citrus from preserved lemon.”
Halibut is a filling fish with a mild flavor. You could substitute other white fish in this dish, but the halibut really sets it apart. The sweet corn polenta is made from flavorful, fresh corn—a delightful dish in itself. The spicy arugula adds interest and makes this meal feel elevated to restaurant quality.
This recipe combines delicious, fresh ingredients to create a tasty dinner any night of the week. Like many of our recipes, this meal uses simple, high-quality components that play well together. Home cooks can easily recreate this dish (but it’s an impressive presentation).
Follow the instructions below to craft the perfect recipe to serve you and your dinner guests.
Halibut Saltimbocca with Sweet Corn Polenta, Arugula Salad, and Preserved Lemon
Ingredients
Preserved Lemon Garnish
- ½ lemon slice (sliced paper thin)
- 1 pinch kosher salt
- 1 tbsp. olive oil
Halibut
- 5 ounce fillets (4 each)
- 12 sprigs fresh sage leaves
- ground back pepper to taste
- ¼ ounce fresh lemon juice
- ¼ cup dry white wine
- 2 ounces unsalted butter
- 1 tbsp. chopped parsley
Fresh Corn Polenta
- 6 ears of corn
- 4 tsp. butter
- kosher salt
- ¼ ounce grated parmigiano-reggiano
Arugula and Toasted Walnut Salad
- 1 ounce walnuts (toasted)
- 2 ounces arugula
- 10 sprigs chives (save 4 sprigs for garnish)
- 1 tbsp. olive oil blended with remaining 6 sprigs of chives
- ¼ tbsp. red wine vinegar
- cracked black pepper to taste
Instructions
- Preserved Lemon Garnish: Start with half of a lemon and slice it into paper thin slices. Place four thin slices of the lemon on wax paper and dust lightly with kosher salt and a sprinkle of olive oil. Cover with wax paper and refrigerate for one hour. *Place atop fish just before serving.*Note: The preserved lemons can be kept in the refrigerator for up to two days.
- Halibut: Cut the four 5-ounce fish fillets in half, lengthwise. Season with sage leaf sprigs and sprinkle with some ground black pepper. In a sauté pan, add butter and cook until the fillets are browned, rapidly cooking the fish on both sides. Add lemon juice and white wine and simmer until ready. Finish with fresh butter and parsley.
- Fresh Corn Polenta: Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off the cob using the coarse side of a box grater. You will have a very wet coarse pulpy mixture. You can add a small amount of water or low sodium chicken broth if needed for consistency. Next, melt the butter in a small saucepan over medium heat, and add the grated parmigiano-reggiano and corn and season with a good pinch of salt.
- Arugula and Toasted Walnut Salad: Combine the walnuts and arugula. Combine the olive oil, red wine vinegar, and chive oil and drizzle over the arugula salad. Garnish with remaining 4 sprigs of chives.For extra color, add thin slices of fresh tomato. Bon Appetit!