Jerk Cod Creamed Corn Recipes

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

SAUTEED COD WITH CREAMED CORN AND SUMMER SUCCOTASH

Steps:

• For succotash:
• Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon or strainer, transfer beans to colander; reserve cooking water. Rinse beans with cold water. If using fava beans, peel off outer skins and discard. Add corn kernels to reserved cooking water and cook until just tender, about 1 minute. Drain. Return beans and corn to same saucepan. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand covered at room temperature. Rewarm over low heat before serving.)
• For creamed corn:
• Place 4 cups corn kernels in processor. Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse). Transfer pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract at least 3/4 cup juice; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle). Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.
• Pour enough vegetable oil into heavy large skillet to reach depth of 1/4 inch. Heat over high heat. Sprinkle cod fillets with salt and pepper. Add fillets to skillet and cook until golden brown and center of each fillet is just opaque, about 4 minutes per side. Divide creamed corn equally among 4 plates. Top each serving with sautéed cod fillet. Spoon succotash atop each fillet and serve.