Halibut with Corn Gravy and Chive Mashed Potatoes Rachael Ray   From Every Day with Rachael Ray August 2008 SERVES 4 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks 2 1/2 tablespoons extra-virgin olive oil (EVOO) 4 slices bacon, finely chopped 1 onion, finely chopped 2 ribs celery from the heart with leaves attached, finely chopped 3 sprigs thyme 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels 1/4 red bell pepper, finely chopped Salt and black pepper Hot pepper sauce 2 tablespoons flour 1 cup chicken broth 1 cup milk 1/2 cup sour cream 3 tablespoons snipped fresh chives Four 6-ounce halibut fillets, skinned 2 tablespoons finely chopped fresh parsley 1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot. 2. While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes. 3. Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm. 4. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total. 5. Serve the halibut with the corn gravy and potatoes; top with parsley.

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