The unusual addition of curry oil sets this dish completely apart from most other seafood recipes. Note that the oil needs to infuse with the other ingredients for at least 4-6 hours, so it's advisable to make it in advance (it can easily set, refrigerated, for a week)
A rich and flavorful alternative to rice or potatoes, this naturally sweet puree is a wonderfully surprising foil to the halibut. Allow a 2-ounce serving per person, a little goes a long way.
Preheat oven to 400º. Mix the flours and seasonings in a small dish. Salt and pepper both sides of fish. Dip one side of fish into flour mixture. Coat a hot, non-stick skillet with olive oil and place fish crust-side down. Leave fish alone for a least two minutes, then use a spatula to gently lift fish to check for color. The crust should be a light golden-brown before turning for an additional minute. Remove fish from skillet and place in an oven-proof dish. Place in oven for about 3 minutes, until fish is just cooked through.
Over medium-low heat, saute shallot and garlic in 1 tablespoon of the corn oil for 4-5 minutes. Add curry powder and salt and toast for another 20 seconds, until just fragrant, stirring constantly. Add ½ of remaining oil and bring to a simmer. Immediately remove from heat and add the final portion of oil, whisking well. Transfer to a blender and pulse for about 10 seconds. Refrigerate for at least 4-6 hours, then strain through a fine, mesh sieve. Before serving, allow oil to come to room temperature. Drizzle oil on plate or over fish, whatever is your preference.
Preheat the oven to 400º. Cut squash in half, lengthwise, and remove any seeds or membranes. Oil squash and place cut-side down in a baking dish. Bake for 45 minutes to an hour, until very soft. Remove squash from oven and let cool. Scoop flesh from skin and puree in a food processor. Pass through a fine-mesh sieve or food mill. This step can be prepared the day before and refrigerated until right before serving.
Bring cream to a boil in a medium-sized pot. Cook for 3-5 minutes, until cream has reduced by about half. Carefully whisk in squash puree and season to taste. Warm through completely and serve immediately.
Executive Chef David Frakes