- 1/4 cup canola or safflower oil
- 3 star anise, whole
- Few dashes red chili flakes
- 2 cloves garlic, crushed with skins still on
- 2 fillets wild sea bass, skin on and scored
- Salt and freshly ground black pepper
- Corn Salad with Figs and Peaches, recipe follows
Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden. Remove star anise and garlic.
Salt and pepper fish fillets. Sear skin side down first then turn and finish cooking.
Toss together corn kernels watercress and scallions. Whisk together all dressing ingredients except oil. Then slowly drizzle in oil while continuing to whisk. Pour in enough oil so dressing becomes thick and creamy and not too acidic. Season, to taste, with salt, pepper and sugar.
Corn Salad with Figs and Peaches:
For the dressing:
Juice of 2 lemons
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil
4 ears fresh corn, husked and kernels removed
2 bunches watercress, torn into bite sized pieces
1/4 cup sliced scallions
1 peach and 1 fig, sliced, for garnish
Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste. Whisk in the vegetable oil until emulsified. Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad.
Yield: approximately 1 cup salad dressing, 4 servings