You may also like
Categories:
fresh cilantro clove garlic lemon kosher salt extra-virgin olive oil olive oil kosher salt butter unsalted butter corn garlic heavy cream kosher salt
Viewed: 0 - Published at: 9 years agoIngredients
- 2 cups fresh cilantro leaves, finely chopped
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Kosher salt and freshly cracked pepper
- 1/4 cup extra-virgin olive oil
- 1 to 2 tablespoons olive oil
- 4 (6-ounce) Pacific cod fillets
- Kosher salt and freshly cracked black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons unsalted butter
- 3 ears fresh corn, husks removed, kernels cut off the cob and milk scraped from the cob with the back of a knife
- 2 cloves garlic, grated
- 2 cups heavy cream
- Kosher salt and freshly cracked black pepper
Method
- Creamed Corn, for serving, recipe follows
- For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper.
- Slowly drizzle in the olive oil, whisking to incorporate all the ingredients.
- Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
- For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat.
- Sprinkle the cod with salt and pepper.
- Once the pan is hot, sear the cod for 3 to 4 minutes on the first side.
- Add the butter to the pan and allow it to melt.
- Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
- To plate: Place a spoonful of Creamed Corn onto a plate.
- Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
- Wine suggestion for this recipe:
- Pinot Grigio
- In a large saute pan, melt the butter over medium heat.
- Add the corn kernels and corn milk to the pan, as well as the garlic.
- Season the corn with salt and pepper and saute for 5 minutes.
- Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes.
- Once the cream has reduced, remove the pan from the heat.
- Carefully transfer half of the mixture to a food processor or blender and puree until smooth.
- Add the pureed portion back to the pan and place over heat to warm through.
- Season the creamed corn with salt and pepper.
- Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
