Spicy Seared Striped Bass and Corn Salad with Figs and Peaches (Dave Lieberman) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden. Remove star anise and garlic.
2. Salt and pepper fish fillets. Sear skin side down first then turn and finish cooking.
3. 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.
4. Corn Salad with Figs and Peaches:
5. For the dressing:
6. Juice of 2 lemons
7. 1 tablespoon mayonnaise
8. 2 teaspoons Dijon mustard
9. 1/2 teaspoon salt
10. 1/2 teaspoon freshly ground black pepper
11. Superfine sugar
12. 3/4 cup vegetable oil
13. 4 ears fresh corn, husked and kernels removed
14. 2 bunches watercress, torn into bite sized pieces
15. 1/4 cup sliced scallions
16. 1 peach and 1 fig, sliced, for garnish
17. 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.
18. Yield: approximately 1 cup salad dressing, 4 servings
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