Fish Two Ways With Roasted Corn Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I made this dish on the spot at a culinary competition. This is was the dish that stood out for us and the judges adored. I hope you will enjoy it as much as I enjoyed making it. Ingredients:
1 lb striped bass, skinned |
1 lb snapper, skinned |
4 slices prosciutto |
4 ears of corn |
10 oz baby arugula |
1 knob fresh ginger |
1 tsp ground ginger |
2 tsp chili powder |
1/4 tsp cayenne pepper |
1 tbsp ground black pepper |
salt to taste |
Directions:
1. Cut the fish into 4 oz portions.
2. Grate the ginger onto the bass fairly heavily to coat, salt, and pepper lightly.
3. Use the fresh husks from the corn and wrap the bass individually.
4. Liberally pepper the snapper and salt lightly with a pinch of chili powder.
5. Wrap the individual portions tightly with a slice of prosciutto.
6. Cut the kernels off the corn into a bowl.
7. Mix with black pepper, ground ginger, chili powder, cayenne, and salt.
8. Saute the corn kernels until the become tender, about 4 minutes.
9. Remove and let cool in refrigerator.
10. Place the bass into a steamer.
11. Steam for approximately 5 minutes depending on thickness.
12. Saute the snapper in a bit of olive oil until well colored.
13. 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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