Seared bluefish with charred corn, warm tomato salad
Indulge in the flavors of seared bluefish paired with charred corn and a warm tomato salad. A savory and hearty dish bursting with Mediterranean influences.
Ingredients:
- 4 6-ounce skin-on bluefish fillets, scaled
- 1 1/4 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 tablespoons canola oil, divided
- 1 tablespoon butter
- 3 ears corn, shucked
- 1 leek white, split, washed, thinly sliced
- 1 teaspoon minced garlic
- 1 cup sweet 100 cherry tomatoes, cut in half
- 2 tablespoon extra virgin olive oil
- 12 basil leaves, torn
- 1 tablespoon sherry vinegar
- 2 thinly sliced radishes
- 1 lemon, halved
- Grill or grill pan
Instructions:
- Preheat the oven to 350°F. Season the bluefish with 1/2 teaspoon of salt and pepper each. In a large ovenproof skillet on medium-high heat, heat up 2 tablespoons of canola oil until it's hot and shimmering. Gently lay the bluefish fillets skin side down in the hot oil and refrain from moving them in the skillet. Let the skin crisp up, which should take around 90 seconds. Without disturbing the fillets, transfer the skillet to the preheated oven and bake for 5 to 7 minutes, until fully cooked. Take the skillet out of the oven and add butter to it. As the butter starts to melt, spoon it over the bluefish fillets. Take the fillets out of the pan and set them aside.Heat up a grill or grill pan on high heat. Coat the corn with 1 tablespoon of canola oil and season with 1/2 teaspoon of salt and pepper each. Grill the corn, rotating it a quarter turn every 20 seconds, to get a slight char on the kernels. Once charred, remove from the heat. After the corn cools down a bit, cut the kernels off the cob.In a medium pan over medium-high heat, heat the remaining 1 tablespoon of canola oil. Add the leek and garlic to the pan and sauté until the leek starts to turn translucent, approximately 45 seconds. Mix in the corn and heat it through. Remove from the heat and season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.In a medium pan over medium-low heat, gently warm the tomatoes in the olive oil until they start to release their juices. Take it off the heat. Stir in the torn basil, and season with sherry vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Just before serving, add the sliced radishes.Arrange 3/4 cup of charred corn in the middle of a plate. Place the seared bluefish on top and drizzle a generous amount of lemon juice over each fillet. Complete the plate with a dollop of tomato salad around the corn.
Summary:
- Calories: 2067 kcal
- Fat: 129 g
- Protein: 151 g
- Carbs: 87 g
- Potassium: 4131 mg
- Magnesium: 398 mg