Crispy Fish with Charred Corn and Sun Gold Salsa

Name: Crispy Fish with Charred Corn and Sun Gold Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps butter; 5 Tbsps canola oil, divided; 1 Handful fresh cilantro, chopped; 118 milliliters flour; 710 milliliters fresh corn kernels, from about 4 ears corn; 2 teaspoons medium garlic cloves, minced (about; 3 Tbsps to 2 jalapeños, stemmed, seeded, chopped (about; 3 Tbsps fresh juice from about 3 limes, plus more to taste; 4 servings Kosher salt; 710 milliliters Sun Gold tomatoes, quartered; 4 fillets boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)

Crispy Fish with Charred Corn and Sun Gold Salsan is a pescatarian main course. One portion of this dish contains around 52g of protein, 31g of fat, and a total of 766 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have butter, canolan oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.

Ingredients you will need

Fish Fillets

Lime Juice

Salt

Equipment you will use

Baking Sheet

Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total.

Ingredients you will need

Corn

Spread

Equipment you will use

Wooden Spoon

Transfer corn to a large bowl.

Ingredients you will need

Corn

Equipment you will use

Bowl

Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste.

Ingredients you will need

Lime Juice

Cilantro

Tomato

Garlic

Onion

Salt

Add additional lime juice as necessary. Set aside.

Ingredients you will need

Lime Juice

Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat.

Ingredients you will need

Fish Fillets

Kosher Salt

All Purpose Flour

Equipment you will use

Paper Towels

Baking Pan

Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.

Ingredients you will need

Fish

Butter

All Purpose Flour

Shake

Equipment you will use

Paper Towels

Frying Pan

Serve the fried fish with the corn salsa.

Ingredients you will need

Salsa

Corn

Fish

Equipment

Ingredients

Servings:

3Tbsps

butter 5Tbsps

canola oil, divided 1Handful

fresh cilantro, chopped 118milliliters

flour 710milliliters

fresh corn kernels, from about 4 ears corn 2teaspoons

medium garlic cloves, minced (about 3Tbsps

to 2 jalapeños, stemmed, seeded, chopped (about 3Tbsps

fresh juice from about 3 limes, plus more to taste 4servings

Kosher salt 710milliliters

Sun Gold tomatoes, quartered 4fillets

boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Scarpetta Pinot Grigio. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.