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Rhea’s Rundown
Fresh, crisp corn kernels with juicy berries is a novel and versatile combo that you've gotta try. Pair it with a light white fish and you have the perfect cookout dish. The corn kernels are raw in this recipe so be sure to get the freshest corn available! Nothing beats the sweet white corn from Diehl’s Produce located in Annapolis, Edgewater, and Severna Park.
Ingredients – Serves 4
Directions
1. To make the relish, using a sharp knife, cut the kernels from both corn cobs and put the kernels in a mixing bowl. Cut half of the blueberries in half, leaving the rest intact. Add the blueberries to the corn along with the fresh oregano, rice vinegar, olive oil, jalapeno, and pinch or two of salt and stir to combine.
2. Remove the fish from fridge, pat dry, and leave on a plate to allow to come to room temperature. Arrange a rack in the top third of your oven and preheat the oven to 400 degree Fahrenheit.
3. Season both sides of the fish with salt and pepper. Warm the coconut oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat and swirl to coat the bottom of the pan. Once warm, add the fish fillets to the pan without touching each other. Sear until the bottom of each fillet is just golden, about 2 minutes, and gently flip to sear the second side, about another 2 minutes.
4. Spoon the blueberry relish on top of each fillet, allowing the liquid from the relish to drip into the pan as well. Add the remaining 1 tablespoon of butter to the pan and put it in the oven until the fish reaches the desired doneness. For fillets that are around 1 ½ inches thick, allow about 6 minutes for medium doneness. You can test it by pressing on the center; it should resist just a little bit. Alternatively, see if you can easily flake the middle of the fillet with a fork.
5. Remove the fish from the oven. Carefully place each fillet and the blueberry relish that is on top of it onto a place and drizzle with a bit of the pan sauce. Sprinkle with a few grinds of pepper and serve warm.
brAdapted from: Forte, Sara. “Polenta Squares with Raw Corn and Blueberry Relish.” “Roasted Wild Cod with Meyer Lemon and Caper Relish.” The Sprouted Kitchen: a tastier take on whole foods. Ten Speed Press, Random House, Inc. New York. 2014. Print.
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
Fresh, crisp corn kernels with juicy berries is a novel and versatile combo that you've gotta try. Pair it with a light white fish and you have the perfect cookout dish. The corn kernels are raw in this recipe so be sure to get the freshest corn available! Nothing beats the sweet white corn from Diehl’s Produce located in Annapolis, Edgewater, and Severna Park.
Ingredients – Serves 4
- br2 ears of corn
- br1¼ cups blueberries
- br2 tablespoons finely chopped
- fresh oregano or fresh cilantro
- br2 teaspoons rice wine vinegar
- br2 teaspoons extra-virgin olive oil, plus more for the pan
- br1 jalapeño chile, stemmed, seeded, and diced
- 4 wild cod fillets
Directions
1. To make the relish, using a sharp knife, cut the kernels from both corn cobs and put the kernels in a mixing bowl. Cut half of the blueberries in half, leaving the rest intact. Add the blueberries to the corn along with the fresh oregano, rice vinegar, olive oil, jalapeno, and pinch or two of salt and stir to combine.
2. Remove the fish from fridge, pat dry, and leave on a plate to allow to come to room temperature. Arrange a rack in the top third of your oven and preheat the oven to 400 degree Fahrenheit.
3. Season both sides of the fish with salt and pepper. Warm the coconut oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat and swirl to coat the bottom of the pan. Once warm, add the fish fillets to the pan without touching each other. Sear until the bottom of each fillet is just golden, about 2 minutes, and gently flip to sear the second side, about another 2 minutes.
4. Spoon the blueberry relish on top of each fillet, allowing the liquid from the relish to drip into the pan as well. Add the remaining 1 tablespoon of butter to the pan and put it in the oven until the fish reaches the desired doneness. For fillets that are around 1 ½ inches thick, allow about 6 minutes for medium doneness. You can test it by pressing on the center; it should resist just a little bit. Alternatively, see if you can easily flake the middle of the fillet with a fork.
5. Remove the fish from the oven. Carefully place each fillet and the blueberry relish that is on top of it onto a place and drizzle with a bit of the pan sauce. Sprinkle with a few grinds of pepper and serve warm.
brAdapted from: Forte, Sara. “Polenta Squares with Raw Corn and Blueberry Relish.” “Roasted Wild Cod with Meyer Lemon and Caper Relish.” The Sprouted Kitchen: a tastier take on whole foods. Ten Speed Press, Random House, Inc. New York. 2014. Print.
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
