Heat the oil in a medium saute over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down. Cook until translucent, then flip and add the butter. Cook until the butter is brown, and then add the corn and shallots. Saute for 2 minutes, and then baste the fish with the butter and shallot mixture and remove from the pan. Place the fish on a plate, and spoon the corn over.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef E. Michael Reidt, Area 31 Restaurant, EPIC Hotel, Miami, FL
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