If you can't get local or extremely fresh halibut, you could be consoled with the corn and lobster risotto–great on its own–that accompanies this rendition of Maine Halibut by Primo.

Seared Halibut on Native Corn and Lobster Risotto
Brooke Dojny, Dishing Up Maine

Native Corn and Lobster Risotto
1 ear of native Maine corn
1 Tablespoon butter
1 Tablespoon olive oil
2 Tablespoons chopped onion
2 large garlic cloves, minced
1 cup Arborio rice
½ cup dry white wine
3 cups chicken, vegetable, or lobster stock, or a combination, plus more if necessary
½ cup fresh shelled peas (from about ½ pound in the pod)
¾ cup diced cooked Maine lobster meat
2 Tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh tarragon

Seared Halibut
4 pieces (6 ounces each) halibut fillet
Salt and freshly ground black pepper
1 Tablespoon olive oil

To make the risotto, stand the husked ear of corn on end and use a sharp knife to remove the kernels. Set aside.

Heat the butter and the oil in a medium-large heavy saucepan. Add the onions and cook over medium heat until they begin to soften, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the rice and stir to coat with the butter and oil. Add the wine, raise the heat to high, and cook, stirring, until the liquid evaporates, 1-2 minutes.

Meanwhile, heat the broth in a saucepan.

Add one-third of the warm broth to the rice and cook, stirring almost constantly, until most of the liquid has absorbed, about 5 minutes. Repeat with another third of the broth. Add the last third of the broth, along with the corn and peas, and cook until most of the liquid is absorbed and the rice is swollen and tender but still firm to the bite, about 5 minutes. Set aside, partially covered.

Preheat the oven to 500°.

Season the halibut on both sides with salt and pepper to taste. Heat the oil in a large ovenproof skillet over medium-high heat. When the oil is hot, add the fish. Do not move the pieces until they begin to brown, 2-3 minutes. Turn the fish and place the whole pan in the oven for about 5 minutes or until they flake easily with a fork.

To finish the risotto, reheat over low heat, adding a bit more broth if necessary. Stir in the lobster meat and cheese and season with salt and pepper to taste.

To serve, spoon risotto onto plates and lean the fish on the risotto at an angle. Sprinkle with fresh parsley and tarragon and serve.

Serves 4.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.