Description
Pan seared cod gets topped with an extra creamy version of Mexican street corn, esquites. The corn works great with seared fish or your favorite protein.
Ingredients
- 4 ( ¼ to ⅓ pound) Atlantic cod fillets (or other firm white fish such as grouper), skim removed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups fresh corn kernels cut from 2 ears of corn
- 1/2 cup chopped green onions
- 1/2 cup whipping cream
- 1 teaspoon smoked paprika
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped cilantro
- Kosher salt and freshly ground black pepper
- Limes wedges, for serving
Instructions
- Cook fish. Generously season the fish fillets with salt and pepper. In a large nonstick skillet, heat butter and olive oil over medium-high heat. Add the fish fillets and cook, turning once, until fish is browned on both sides and just cooked through, 6 to 8 minutes total. Transfer the fish to a plate and cover with aluminum foil. Set aside.
- Cook corn. Heat the pan again over medium-high heat, add green onions and corn kernels and toss to combine, scraping up any browned bits from the bottom of the pan with a spatula. Spread the mixture into an even layer in the pan and let cook without moving until lightly browned on one side, about 2 minutes. Toss corn, stir, and repeat until corn is just tender. Reduce heat to medium and stir in cream. Let mixture simmer briefly and then remove from heat.
- Add seasonings. Stir in paprika, lime juice, and cilantro. Taste and season with salt and pepper as needed.
- Serve. To serve, divide corn mixture among four plates. Top each plate with a fish fillet and a squeeze of lime.
