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Home Unique Stovetop Cream Soup Mix

Fish Two Ways with Roasted Corn Arugula Salad Recipe

Ingredients

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.

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The Cook

syrus Boston, MA

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