Spicy Seared Striped Bass and Corn Salad with Figs and Peaches

1. 1

   Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden.

2. 2

   Remove star anise and garlic.

3. 3

   Salt and pepper fish fillets.

4. 4

   Sear skin side down first then turn and finish cooking.

5. 5

   Toss together corn kernels watercress and scallions.

6. 6

   Whisk together all dressing ingredients except oil.

7. 7

   Then slowly drizzle in oil while continuing to whisk.

8. 8

   Pour in enough oil so dressing becomes thick and creamy and not too acidic.

9. 9

   Season, to taste, with salt, pepper and sugar.

10. 10

    For the dressing:

11. 11

    Juice of 2 lemons

12. 12

    1 tablespoon mayonnaise

13. 13

    2 teaspoons Dijon mustard

14. 14

    1/2 teaspoon salt

15. 15

    1/2 teaspoon freshly ground black pepper

16. 16

    Superfine sugar

17. 17

    3/4 cup vegetable oil

18. 18

    4 ears fresh corn, husked and kernels removed

19. 19

    2 bunches watercress, torn into bite sized pieces

20. 20

    1/4 cup sliced scallions

21. 21

    1 peach and 1 fig, sliced, for garnish

22. 22

    Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste.

23. 23

    Whisk in the vegetable oil until emulsified.

24. 24

    Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad.

25. 25

    Yield: approximately 1 cup salad dressing, 4 servings

* Per serving · 4 servings · Values may vary.

No additional tips available.