Spicy seared striped bass and corn salad with figs and peaches

Indulge in a delectable blend of seared striped bass, sweet corn, juicy figs, and ripe peaches in this spicy summertime salad. Taste the freshness!

Ingredients:

• 1/4 cup canola or safflower oil
• 3 star anise, whole
• Few dashes red chili flakes
• 2 cloves garlic, crushed with skins still on
• 2 fillets wild sea bass, skin on and scored
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• Corn Salad with Figs and Peaches, recipe follows
• Juice of 2 lemons
• 1 tablespoon mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Superfine sugar
• 3/4 cup vegetable oil
• 4 ears fresh corn, husked and kernels removed
• 2 bunches watercress, torn into bite sized pieces
• 1/4 cup sliced scallions
• 1 peach and 1 fig, sliced, for garnish

Instructions:

1. Heat oil in a large pan and add spices and garlic, cook until garlic turns dark golden. Remove star anise and garlic. 
2. Season fish fillets with salt and pepper. Cook skin side down first, then flip and cook until done. 
3. Combine corn kernels, watercress, and scallions. Whisk all dressing ingredients except oil together. Gradually pour in oil while whisking continuously. Add enough oil to thicken the dressing and make it creamy, adjusting the seasoning with salt, pepper, and sugar as needed.
4. To make the dressing: Mix lemon juice, mayonnaise, Dijon mustard, salt, pepper, and sugar to taste. Slowly whisk in the vegetable oil until well combined. Toss the corn, watercress, and scallions with the dressing until evenly coated. 

Summary:

• Calories: 2977 kcal
• Fat: 247 g
• Protein: 72 g
• Carbs: 151 g
• Potassium: 3402 mg
• Magnesium: 374 mg