Seared Scallop With Asparagus Cream
Seared Scallop With Asparagus Cream might be a good recipe to expand your main course recipe box. This
Seared Bluefish with Charred Corn Warm Tomato Salad
Ingredients
- 4 6-ounce skin-on bluefish fillets, scaled
- 1 1/4 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 tablespoons canola oil, divided
- 1 tablespoon butter
- 3 ears corn, shucked
- 1 leek white, split, washed, thinly sliced
- 1 teaspoon minced garlic
- 1 cup sweet 100 cherry tomatoes, cut in half
- 2 tablespoon extra virgin olive oil
- 12 basil leaves, torn
- 1 tablespoon sherry vinegar
- 2 thinly sliced radishes
- 1 lemon, halved
- Grill or grill pan
Instructions
Seared Bluefish with Charred Corn, Warm Tomato Salad serves 4 original recipe by Epicurious.
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