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Michael Voltaggio and Bryan Voltaggio

Crispy-Skin Halibut with Corn Three Ways
S34E1 American · 2023
Where to find them
@mvoltaggio

Two brothers. One Bobby. He was outnumbered before the bell.

Michael Voltaggio won Top Chef Season 6. Bryan Voltaggio was the runner-up — in the same season — to Michael. They have appeared on cooking shows together for fifteen years. They opened Voltaggio Brothers Steak House at the MGM National Harbor together. They cook with the specific fluidity of two people who have cooked together since they were children, and who can read each other's moves without speaking.

They went after halibut with corn three ways: a corn silk emulsion, kernels, and a charred-cob stock. The dish, per the broadcast, was "deeply considered." Bobby's halibut was, per the same broadcast, "halibut."

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Crispy-Skin Halibut with Corn Three Ways

25 min Prep
35 min Cook
4 Serves
  • 4 skin-on halibut fillets, 6 oz each
  • 2 cups fresh corn kernels, divided
  • 4 oz butter, divided
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 2 oz Parmesan cheese, grated
  • 8 oz wild mushrooms, sliced thin
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • Sea salt and white pepper to taste
  • 2 tbsp sherry vinegar
  • 1 lemon, zested and juiced
  1. Make corn silk by blending 1 cup corn kernels with whole milk and 1 oz butter, then strain through fine mesh; season with salt and white pepper and set aside warm.
  2. Heat 1 oz butter and olive oil in a large skillet over medium-high heat; sauté shallot and garlic for 90 seconds until fragrant, add sliced mushrooms and cook 6-7 minutes until golden and liquid evaporates, finish with thyme and sherry vinegar, season and reserve.
  3. Place halibut skin-side down on a cutting board and score the skin in a crosshatch pattern; season both sides with sea salt and white pepper.
  4. Heat 1 oz butter in a large non-stick skillet over medium-high heat until foaming; place halibut skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden, then flip and cook 3-4 minutes until just cooked through (internal temperature 135°F).
  5. Sauté remaining 1 cup fresh corn kernels in a small pan with remaining 1 oz butter for 2-3 minutes over medium heat, add lemon zest and juice, season with salt and pepper.
  6. Pool warm corn silk sauce in center of each plate, arrange halibut skin-side up, top with sautéed corn kernels, scatter mushroom ragout alongside, and finish with grated Parmesan and a pinch of fleur de sel.
Inspired by Michael Voltaggio and Bryan Voltaggio’s winning crispy-skin halibut with corn three ways. This is a plausible recreation, not the chef’s original recipe.
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