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Creamed Corn, for serving, recipe follows
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For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper.
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Slowly drizzle in the olive oil, whisking to incorporate all the ingredients.
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Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
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For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat.
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Sprinkle the cod with salt and pepper.
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Once the pan is hot, sear the cod for 3 to 4 minutes on the first side.
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Add the butter to the pan and allow it to melt.
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Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
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To plate: Place a spoonful of Creamed Corn onto a plate.
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Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
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Wine suggestion for this recipe:
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Pinot Grigio
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In a large saute pan, melt the butter over medium heat.
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Add the corn kernels and corn milk to the pan, as well as the garlic.
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Season the corn with salt and pepper and saute for 5 minutes.
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Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes.
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Once the cream has reduced, remove the pan from the heat.
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Carefully transfer half of the mixture to a food processor or blender and puree until smooth.
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Add the pureed portion back to the pan and place over heat to warm through.
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Season the creamed corn with salt and pepper.
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Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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Transfer liquid to a blender or food processor and fill it no more than halfway.
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If using a blender, release one corner of the lid.
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This prevents the vacuum effect that creates heat explosions.
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Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
