A simple poached fish is served on a fresh corn kernel puree that cooks almost instantly. The beautiful red pep­per oil topping is made from a bell pepper liquefied in a blender with a little olive oil.

Striped bass, swordfish, or even salmon can be used instead of halibut.

Ingredients
1 red bell pepper, skin removed with a vegetable peeler, seeded, and flesh cut into 1-inch pieces (about 1 cup)
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 1/2 cups corn kernels (from about 4 ears corn)
2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
4 small halibut steaks (each about 4 ounces and 3/4 inch thick)
1 tablespoon chopped, wet chives

Put the red pepper pieces in a blender with 1/4 teaspoon of the salt and the olive oil and process until smooth. Transfer to a microwavable bowl.

Bring about 1 1/2 quarts salted water to a boil in a large skillet. Meanwhile, put the corn kernels in a blender and process until smooth. (You will have about 2 cups.)

Heat the butter in a saucepan, and add the corn puree along with the remaining 1/2 teaspoon salt and the pepper. Bring to a boil and cook for about 30 seconds, or until the puree thickens. Set aside while you poach the fish.

Drop the halibut steaks into the boiling water. Reduce the heat to low and cook the fish at a low boil for 2 to 3 minutes, depending on the thickness of the fish and your own taste preferences.

Meanwhile, heat the pepper oil in a microwave oven for 1 minute. Divide the corn puree among four plates. Lift the fish out of the water with a skimmer or fish spatula, pat it dry with paper towels, and place a steak on top of the polenta on each plate. Spoon on the hot pepper oil, sprinkle on the chives, and serve immediately.