Recipe courtesy of Dave Lieberman
Save Recipe Print
Total:
28 min
Prep:
20 min
Cook:
8 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the dressing:

Directions

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.

For the dressing:

For the dressing: 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. 

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fresh Corn Salad

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Seared Scallops

Recipe courtesy of Alton Brown

Strip Steak Sandwiches

Recipe courtesy of Ree Drummond

Corned Beef

Recipe courtesy of Alton Brown

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories