Funny Food Made Easy Bluefish Photo

Seared Bluefish with Charred Corn, Warm Tomato Salad

July 28, 2014

Seared Bluefish with Charred Corn, Warm Tomato Salad Linda Pugliese<br>food styling past Anna Hampton<br>props from ABC Home

Ingredients

Makes 4 servings

4 6-ounce skin-on bluefish fillets, scaled

1 i/four 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, done, thinly sliced

one teaspoon minced garlic

ane cup sweet 100 cherry-red 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

Equipment:

Grill or grill pan

Cook the bluefish:

Pace 1

Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm two tablespoons canola oil until hot and shimmering. Place the bluefish fillets pare side down in oil and do non move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, identify the pan in the preheated oven for v to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. Equally the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.

Make the charred corn:

Step two

Preheat a grill or grill pan over loftier estrus. Brush the corn with ane tablespoon canola oil and flavour with 1/ii teaspoon each common salt and pepper. Grill corn, giving a quarter turn near every 20 seconds, allowing the kernels to get slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.

Footstep 3

In a medium pan over medium-high estrus, warm the remaining one tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to go transparent, about 45 seconds. Add the corn to the pan and estrus through. Remove from heat and season with 1/4 teaspoon common salt and ane/eight teaspoon pepper.

For the warm tomato salad:

Pace 4

In a medium pan over medium-low heat, warm the tomatoes in the olive oil merely until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, i/4 teaspoon salt, and one/eight teaspoon pepper. Just before serving fold in the sliced radishes.

To serve:

Step 5

Place 3/4 loving cup of charred corn in the heart of a plate. Meridian with seared bluefish and a generous clasp of lemon juice over each fillet. Stop with a swoop of lycopersicon esculentum salad around the plate.

How would you rate Seared Bluefish with Charred Corn, Warm Love apple Salad?

Reviews (4)

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• I've made this twice and similar the recipe. Tho, I agree with the author who noted that the fish needs more time or a higher oven temp. I am wondering what kind of fish was used in the photograph that accompanies the recipe? All of the bluefish I've ever seen is mode way darker than that photo'south white meated-fish.

• I liked the method for cooking this wonderful Atlantic fish just 350 F for 5 to 7 minutes left my fillet nevertheless nearly raw. So I cranked it up to 450 F and cooked information technology for some other v minutes. I think because the fish is and so oily it can take more rut without drying out. And of course, information technology depends on the thickness of your fillets. Next time I will starting time out at 450 F and await the cooking time will be nearly vi to viii minutes.

• Bluefish is a wonderful switch from the usual salmon and cod and and then inexpensive. This recipe does it justice and I will make information technology again. I made the corn salad with leftover cooked corn and it was fine. My family loved information technology.

• Nosotros made information technology with mackerel and enjoyed information technology.

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Source: https://www.epicurious.com/recipes/food/views/seared-bluefish-with-charred-corn-warm-tomato-salad-51243430

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