# Butter-Basted Halibut with Ocean Crème, Summer Tomatoes and Sweet White Corn > Gently butter-basted halibut gets a savory ocean finish alongside warm heirloom tomatoes, torn basil and a few drops of aged balsamic. Fresh white corn stays plump and sweet with a gentle hot-water steep—a simple July dinner that lets excellent Bay Area ingredients do the work. - URL: https://www.chezjk.com/recipes/gently-butter-basted-halibut-with-noma-ocean-creme-lightly-roasted-heirloom-toma - Author: Jonathan Katzman - Cooked and photographed: 2024-07-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian ![Butter-Basted Halibut with Ocean Crème, Summer Tomatoes and Sweet White Corn](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc95d54c64c8d1fb3.jpg) ## Gently Butter-Basted Halibut with Ocean Crème Low heat and frequent butter basting cook lean halibut gently without building a heavy crust. A small amount of Ocean Crème adds a concentrated savory finish without obscuring the fish. ### Ingredients - 4 portions skinless halibut, 5–6 ounces each and approximately 1–1½ inches thick - 4 tablespoons unsalted butter - 2 teaspoons Noma Projects Ocean Crème, plus more to taste - ½ teaspoon fine sea salt, or less depending on the saltiness of the Ocean Crème ### Instructions 1. Pat the halibut dry and season lightly with salt shortly before cooking. 2. Melt the butter in a large nonstick or well-seasoned skillet over medium-low heat. When it gently foams, add the fish with its presentation side down. The butter should sizzle quietly, not brown rapidly. 3. Cook for 3–4 minutes, then turn carefully with a fish spatula. Lower the heat as needed and tilt the pan, repeatedly spooning warm butter over the fish. Cook another 5–10 minutes, depending on thickness, until the center approaches 140°F. 4. Transfer to warm plates and rest for 3 minutes, checking that the center reaches 145°F; return briefly to the pan if needed. The flesh should separate into moist, large flakes. 5. Spoon a little pan butter around the fish and finish each portion with about ½ teaspoon Ocean Crème. Taste before adding more salt. ### Notes - Use two skillets if necessary to keep the portions in a single uncrowded layer. - Keep the butter pale gold; if it starts to darken, move the skillet off the burner briefly. ## Lightly Roasted Heirloom Tomatoes with Basil and Aged Balsamic A short roast warms the tomatoes and concentrates their juices while preserving their shape. Basil and aged balsamic provide fresh aroma and sweet acidity against the butter-rich fish. ### Ingredients - 2 pounds ripe heirloom tomatoes, preferably yellow and orange - 2 tablespoons extra-virgin olive oil - ½ teaspoon fine sea salt, plus more to taste - ½ cup loosely packed fresh basil leaves - 2 teaspoons 12-year-aged Italian balsamic vinegar ### Instructions 1. Heat the oven to 325°F. Core the tomatoes and cut into approximately ½-inch-thick slices or broad wedges. 2. Arrange in a single layer in a shallow baking dish. Drizzle with olive oil and sprinkle with salt. 3. Roast for 15–20 minutes, until warm throughout and beginning to release their juices but still holding their shape. Do not wait for browning or collapse. 4. Let stand for 5 minutes. Transfer with their juices to plates, then scatter generously with freshly torn basil and drizzle with the aged balsamic. ### Notes - Add the basil and balsamic after roasting so their aromas remain bright. - Use aged balsamic sparingly; it should accent the tomatoes rather than cover them. ## Gently Cooked Fresh White Corn Steeping corn in hot water off the heat warms the cob and tenderizes the kernels without a prolonged boil. Very fresh summer corn needs little beyond a touch of salt. ### Ingredients - 4 ears fresh white sweet corn, husks and silk removed - 4 quarts water, or enough to fully submerge the corn - to taste fine sea salt, for finishing ### Instructions 1. Bring the water to a boil in a pot large enough to hold all four ears. 2. Add the corn, cover and immediately turn off the heat. Leave the pot on an unheated burner. 3. Steep for 8–12 minutes, turning the ears once if they float. Check at 8 minutes: the kernels should be hot, plump and juicy, with a delicate pop rather than a soft, starchy texture. 4. Lift out with tongs, drain well and serve promptly with a light sprinkle of salt. ### Notes - Use the shorter steep for exceptionally fresh, tender corn. There is no need to add sugar to the water. ## Overall Timing / Workflow The tomatoes can rest briefly while the fish finishes, and the corn cooks without occupying an active burner. This keeps the most delicate component—the halibut—as the last item ready. ### Instructions 1. 0:00 — Heat the oven to 325°F and put the corn water on to boil. Slice and season the tomatoes, shuck the corn and pat the fish dry. 2. 0:10 — Put the tomatoes in the oven. Set out the basil, balsamic and Ocean Crème. 3. 0:15 — Begin gently cooking the halibut. When the corn water boils, add the ears, cover and turn off the heat. 4. 0:25 — Check the tomatoes and corn. Remove the tomatoes once warmed and lightly softened; drain the corn when tender. 5. 0:25–0:30 — Finish the halibut, rest it and verify its final temperature. Plate everything, adding the basil, balsamic and Ocean Crème at the last moment. ### Notes - Allow a few extra minutes for particularly thick halibut portions or a large pot of water to heat. ## Plating Keeping the three components distinct preserves their textures while letting the tomato juices and butter mingle lightly on the plate. ### Instructions 1. Arrange the warm tomato slices loosely across one side of each plate, spooning over a little of their roasting juices. 2. Scatter the basil over the tomatoes and dot with aged balsamic. 3. Set the halibut alongside, spoon a little butter around it and top with Ocean Crème. 4. Place one well-drained ear of corn along the edge of each plate and serve immediately. ## Leftover Path Gentle reheating protects the lean fish, while corn and tomatoes can become a quick second meal without being cooked heavily again. ### Instructions 1. Refrigerate the fish, tomatoes and corn in separate covered containers within 2 hours. Use the fish within 1–2 days and the vegetables within 3–4 days. 2. For an easy cold lunch, flake the halibut and serve with the tomatoes and corn kernels cut from the cob. Add fresh basil just before eating. 3. If serving warm, reheat only the portion needed. Warm the corn separately, and gently reheat the fish covered with a splash of water until it reaches 165°F; avoid simmering it in a hot pan. 4. Keep any remaining Ocean Crème in its original container and follow the manufacturer's storage instructions. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.