Heat oil in sauté pan on medium-high heat. Once pan is hot, place the halibut in the pan skin side up. Sear 1 side for 4–5 minutes. Flip fish and continue to cook for 4 additional minutes. Remove skin after fish is cooked and set aside. Place halibut over a bed of corn risotto and top with the curry sauce.

Heat the oil in a saucepan. Sauté the apple and onion for 5–8 minutes; add garlic for another minute, then stir in curry powder. Add the stock and bring to a slight boil. Cook for at least 90 minutes, strain sauce and put back into the pan. Add the butter and cream and simmer on low. If your sauce is too spicy, add lemon juice until desired heat.

Heat oil in a wide saucepan on medium-high. Sauté shallots for 2–4 minutes, until slightly translucent. Add the rice and stir frequently for 2–3 more minutes. In a separate pan, heat the chicken stock. (This will allow the stock to be added to the rice when hot.) Carefully add enough chicken stock to just cover the rice. Stirring constantly, add the stock little by little and continue to stir. Once the rice cooks down by half, add the corn and cook until rice is nearly done. Stir in the cream, butter and salt. When the rice is finished cooking, stir in the Parmesan. The rice should be creamy and tender.