This summertime recipe comes from our friend Harrison Weinfeld aka The Sardinfluencer who has this to say about it:
"Sweet corn is one of those rare seasonal foods that track the whole arc of summer, so it should be no surprise another name for it is ‘Summer Corn’. I am a softy for a classic corn on the cob, either steeped in salted water with a dash of whole milk, or steamed still in the husk on a ripping hot grill. Either way, you can melt some salted butter on it and call me a happy camper. And, because black cod is naturally buttery in more ways than one, I figured that these two mighty ingredients would marry for life. After cooking the corn, it’s tossed with a handful of other items which together make a bright and summery salsa, and piled atop a piece of pan-seared, black(ened) cod."
INGREDIENTS
· 2 pieces black cod (thawed under refrigeration)
· Kosher salt, to taste
Salsa:
· 2 cobs sweet corn (steeped in salted water with splash of milk or steamed in husk on hot grill – can be made a day or two ahead of time and chilled in fridge, kernels cut off the cob)
· ½ ripe avocado (cut into 5mm cubes)
· ½ small ripe mango (around 35g, cut into 5mm cubes)
· 1 green onion (split lengthwise and thinly sliced)
· ½ serrano pepper (seeds removed, minced)
· 1 whole lime (juice + zest)
· 1 tbs cilantro (medium chop, plus a few pieces for plating)
· Flaky salt, to taste
Seasoning Rub:
· ¼ tsp garlic power
· ¼ tsp ground mustard
· ¼ tsp ground cayenne
· ¼ tsp smoked paprika
· ¼ tsp ground turmeric
· ¼ tsp ground cumin
· ¼ tsp finely ground black pepper
1. Place all the salsa ingredients in a medium bowl and toss to combine. Season with flaky salt to taste. Cover and set aside to let flavors meld.
2. Dry the fish with a paper towel and season both sides with kosher salt. Place the rub ingredients in a small bowl and mix to combine. Rub the flesh side of the fish with it until it is well coated.
3. Get a cast iron skillet or non-stick pan going over medium heat. Once hot, add a small amount of neutral oil and cook the fish skin side up to start. Once the rub has taken on a chestnut brown color, carefully flip the fish and turn the heat to medium low, cooking through or until an instant thermometer reads 130 Degrees F. Remove from heat and place on board to cool for a few.
4. After 2-3 minutes plate your fish skin side down and pile on the corn salsa. Garnish with fresh cilantro and more flaky salt. Serve immediately.
Serves 2
