Chef Anthony Russo, of EB Elliot's Waterside Dining and Bar in Freeport, shows News 12's Lily Stolzberg how to make corn custard halibut.

Ingredients :
2 pc. halibut
1 cup jasmine rice
2 pc. corn on the cob
½ Onion
3 pc. scallions
¼ lb. Butter
1 pc. red pepper
2 cups stock
1 ½ cups heavy cream
Salt and pepper

6 egg yolks
½ cup sugar
1 cup flour
Salt and pepper

Halibut instructions :
Lightly dredge Halibut in flour. Then pan sear the Halibut in a little oil and season it with salt and
pepper. Place the Halibut in the oven at 350? for 15 min. Now, whisk egg yolks and sugar, then add heavy
cream and mix all together. Next, dice scallions and red pepper and take corn off the cob. When this is done,
place the egg mixture into a pan on the stove until it begins to thicken. Then, fold in the scallions, red pepper,
and corn; this will top the Halibut.

Jasmine rice instructions:
Add butter to a pot, followed by onion and sauté. Add one cup of rice and two cups of stock until the
rice is cooked.