Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

Ingredients

• 2 tablespoons achiote oil
• 2 tablespoons onions, finely chopped
• 3 tablespoons red and green peppers, finely chopped
• 1 small tomato, peeled, seeded, and chopped
• 2 sweet chile peppers (Serrano or Anaheim), finely chopped
• 2 cloves garlic, finely chopped
• 2 sprigs fresh cilantro, plus extra sprigs, for garnish
• 1 bay leaf
• Salt and pepper
• 4 cups fresh corn, cut from cobs
• 1 cup fish stock
• 1/2 cup evaporated milk
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon butter, softened
• 2 pounds fresh red snapper fillet, cut into 4 pieces
• 4 tablespoons olive oil
• Lightly toasted and crushed coriander seeds, for garnish

Directions

In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.

Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.

Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.

Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.