Fish Two Ways with Roasted Corn Arugula Salad
From syrus 16 years agoIngredients
- 1 lb striped bass, skinned shopping list
- 1 lb snapper, skinned shopping list
- 4 slices prosciutto shopping list
- 4 ears of corn shopping list
- 10 oz baby arugula shopping list
- 1 knob fresh ginger shopping list
- 1 tsp ground ginger shopping list
- 2 tsp chili powder shopping list
- 1/4 tsp cayenne pepper shopping list
- 1 tbsp ground black pepper shopping list
- salt to taste shopping list
How to make it
- Cut the fish into 4 oz portions.
- Grate the ginger onto the bass fairly heavily to coat, salt, and pepper lightly.
- Use the fresh husks from the corn and wrap the bass individually.
- Liberally pepper the snapper and salt lightly with a pinch of chili powder.
- Wrap the individual portions tightly with a slice of prosciutto.
- Cut the kernels off the corn into a bowl.
- Mix with black pepper, ground ginger, chili powder, cayenne, and salt.
- Saute the corn kernels until the become tender, about 4 minutes.
- Remove and let cool in refrigerator.
- Place the bass into a steamer.
- Steam for approximately 5 minutes depending on thickness.
- Saute the snapper in a bit of olive oil until well colored.
- When serving mix the cold corn with the arugula and place a small portion of the salad with a piece of each fish.
People Who Like This Dish 2
- mommyluvs2cook Santa Fe, TX
- greekgirrrl Long Island, NY
- syrus Boston, MA
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