Pan-Fried Fish with Corn and Chili Sauce

The mounds of fresh corn at the farmer’s market are an invitation to celebrate summer.  Beneath the green husks and silk are rows of gleaming kernels, filled with crunch and sweetness. We love grilling corn right on the cob or doing a quick sauté of freshly cut kernels to top tacos or, in this case, some fillets of fish.

This dish combines the kernels of fresh corn with other summer stars–red peppers, jalapeños, shallots, and garlic, all flavored with a bit of chili powder. 

Its inspiration comes from an RSVP column in the July 1989 issue of Bon Appétit. A reader had asked for a red snapper recipe that she enjoyed at the Water’s Edge Restaurant (now closed) in Long Island City. I made several changes to the recipe—adding red bell pepper, increasing the amount of shallot and garlic, using less chopped jalapeño, and cutting the whipping cream in half. I also changed the cooking technique a bit to let the corn shine as much as possible.  

This dish is elegant, but the prep is simple and takes just a few minutes. Start by shucking the corn, removing any silk that clings to the kernels. Using a sharp knife, cut the kernels off the cob into a medium bowl. Once the crisp kernels have been removed, run the back side of the knife down the full circumference of the cob from top to bottom to press out any remaining juices into the bowl. This releases the “corn milk,” which is full of flavor.

The chopped vegetables go into the skillet in stages. Start by cooking the chopped shallot in olive oil over a low heat, allowing its sweet and seductive flavor to create the base for the sauce. Next come the chopped peppers, then the garlic and chili powder. The corn joins the base and is cooked for just a couple of minutes—keeping the kernels fresh and crisp. Finally, a bit of whipping cream is added. You’ll see its hue become a delicate pink color as it picks up the chili flavoring.

You can make the sauce early in the day and refrigerate it, then rewarm and season with lemon juice right before putting it atop the fish.

I used cod fillets for our meal, and they provided a delicate base for the sauce.

Cook’s confession: I thought cooking the skinless fillets in regular skillet would work fine, but I was wrong! I would recommend that you use a nonstick skillet for easier release of the fillets. (If your fish turns out less than perfect, the corn sauce hides any of the imperfections in the cook’s technique. I can be your witness.)

We loved the counterplay of the crisp yet creamy corn topping with the silky fish. The jalapeño provided a bit of zing, the red pepper a bright touch of color, and the chopped herbs a nice spot of green. Because of the Southwestern flavors in the sauce, I opted to use fresh cilantro as a garnish, but parsley would work just as well.

I think this sauce would be delicious atop any kind of mild fish—grilled or pan-fried—or even chicken. The recipe doubles easily and makes celebrating summer a snap!

Pan-Fried Fish with Corn and Chili Sauce

Sunnyside Cook

Dawn Dobie

Fresh-cut corn in a chili-infused sauce sits atop delicate fish fillets

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2

Ingredients

  

For the sauce

• 2 ears of fresh corn
• 1 tablespoons olive oil
• 1 shallot finely chopped
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon finely chopped jalapeño chili (more or less to taste)
• 1 small clove garlic minced
• 1 1/2 teaspoons chili powder
• 1/4 cup whipping cream
• salt
• freshly ground black pepper
• 1 teaspoon fresh lemon juice

For the fish

• 1 tablespoon olive oil
• 2 6-ounce fish fillets (I used cod)
• salt
• freshly ground black pepper
• 2 teaspoons chopped fresh cilantro or parsley leaves

Instructions

 

For the sauce

• Using a sharp knife, cut the kernels from each ear of corn into a bowl. Once the kernels have been removed, use the back side of the knife to run down the cob and remove any additional juices, collecting the corn “milk” in the bowl with the kernels. Set aside.
• Heat 1 tablespoon of olive oil in a medium skillet over low heat. Add shallot and cook for 3-4 minutes until soft and translucent.
• Add the red bell pepper and jalapeño, turn the heat to medium high, and cook for another 3 minutes, stirring frequently.
• Add the garlic and stir for 30 seconds.
• Add the chili powder and cook for 1 minute, allowing the spices to bloom.
• Add the corn to the skillet and stir to combine. Season the mixture with salt and freshly ground black pepper to taste. Cook for 2 minutes. Taste for seasonings and adjust as desired.
• Add the cream to the corn mixture. Stir, allowing the flavors to meld, for 2 minutes. Remove the skillet from the heat and set aside.

For the fish

• Use paper towels to blot the surface of the fillets and remove as much moisture as possible.
• Heat 1 tablespoon of olive oil over medium high heat until shimmering in a nonstick skillet.
• While the pan is heating, season one side of the fish fillets with salt and pepper.
• Place the fillets in the skillet, seasoned side down, and allow to cook for about 4 minutes. Season the top of the fish with salt and pepper.
• Flip the fish and cook an additional 4 minutes.
• Rewarm the sauce and add 1 teaspoon of fresh lemon juice.

To serve

• Place the fish on serving plates.
• Spoon the warm corn sauce over the fish filets. Garnish with chopped cilantro or parsley.

Notes

The sauce can be made several hours ahead. Transfer to container, cover, and refrigerate. When ready to cook the fish, rewarm and add lemon juice right before serving.

Adapted from Bon Appétit (July 1989)