Recipe courtesy of Kelsey Nixon
Episode: Veggie Bliss
Total:
47 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
47 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Cilantro Vinaigrette:
  • 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
Fish:
  • 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
  • Creamed Corn, for serving, recipe follows
Creamed Corn:
  • 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

Directions

Watch how to make this recipe.

Fish:

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.

Creamed Corn:

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

Wine suggestion for this recipe: Pinot Grigio

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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