Seared Bluefish with Charred Corn, Warm Tomato Salad

Ingredients for Seared Bluefish with Charred Corn, Warm Tomato Salad

• 110g skin-on bluefish fillets, scaled

• 1 1/4 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper, divided

• 60ml canola oil, divided

• 1 tablespoon butter

• 3 ears corn, shucked

• 1 leek white, split, washed, thinly sliced

• 1 teaspoon minced garlic

• 130g sweet 100 cherry tomatoes, cut in half

• 2 tablespoons extra virgin olive oil

• 12 basil leaves, torn

• 1 tablespoon sherry vinegar

• 2 thinly sliced radishes

• 1 lemon, halved

• Grill or grill pan

How to make Seared Bluefish with Charred Corn, Warm Tomato Salad

Preheat oven to 177°C. Season the bluefish with 1/2 teaspoons each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.

Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoons each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.

In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoons salt and 1/8 teaspoons pepper.

In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Just before serving fold in the sliced radishes.

Place 180ml charred corn in the centre of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.