I love all of my garden bounty, but I can’t wait for that just pulled from the stalk summer corn. I cook the corn in a light cream base filled with complex flavors and serve it with a mild Barramundi sea bass for a fast and easy dinner that looks like I spent hours preparing.
Prep the Ingredients:
- Reconstitute 1/2 cup of Monterrey blend dried mushrooms by placing them in a small bowl and covering with boiling water. Let soaking for 20 – 30 minutes. Drain and slice mushrooms.
- Salt and pepper 1 pound of Barramundi sea bass.
- Remove the skin and dice 1 medium yellow onion.
- Wash, remove seeds and ribs, and dice 1 sweet red bell pepper.
- Husk and remove the silk from 4 ears of summer corn. Cut the corn off of the cob.
👩🍳 TIP: To cut corn without it pinging all over your kitchen place a small bowl into a large bowl. Hold the cob on the small bowl and cut the corn downward. Any wild corn trying to escape will hit the side of the bowl and fall into the pile with his friends.
Cover the bottom of a large pan with olive oil and heat over medium-high heat. When hot add the diced onion, cut summer corn, diced sweet pepper, and sliced mushrooms and sauté for 5 minutes, or until the vegetables are tender.
Slowly pour 1 cup of milk over the corn and season with salt and pepper. Reduce heat to medium and cook for 8 minutes, or until all the liquid has evaporated, stirring occasionally. Add 1/2 cup heavy cream. Cover and let simmer on low until ready to use.
Meanwhile, cut 1 stick of butter into cubes and place in a medium skillet. Melt the butter over medium heat. Add 2 – 3 cloves of minced garlic, 1/2 cup roughly chopped fresh basil, and the juice from 1/2 a lemon.
Cut the fish into 4 fillets and add to the skillet mixture. Poach for 4 minutes. Turn and poach the other side for 4 minutes.
On a serving plate spoon summer corn mixture onto plate. Place the sea bass in the center and garnish with small basil leaves.
Because sea bass has a delicate flavor, I usually pair it with a crisp white wine like Groth’s 2017 Sauvignon Blanc. It offers a complex and delicious pairing of peach, apricot and lime that creates a buoyant feel to the fleshy palate. Wine Enthusiast gives it a 92-pt wine rating.
- 1 pound Barramundi sea bass
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 ears corn, cut from the cob
- 1/2 cup sweet red pepper, diced
- 1/2 cup dried Monterrey mushroom blend
- 1 cup milk, 2% or higher
- 1/2 cup heavy cream
- 1 stick butter, cut into cubes
- 2 garlic cloves, minced
- 1/4 cup lightly packed basil, chopped
- 1/2 lemon, juiced
- Salt and pepper, to taste
- Small basil leaves for garnishments
Heat the olive oil in a medium saucepan over medium high heat. Add the onion, corn, sweet pepper, and mushrooms. Sauté for 5 minutes, or until the vegetables are tender.
Slowly pour in the milk and season with the salt and pepper, to taste. Lower the heat to medium and cook for 8 minutes.
Meanwhile, in a medium skillet melt the butter over medium heat. Add the garlic, basil and lemon juice.
Add the fish fillets to the skillet and poach for 4 minutes. Turn and poach another 4 minutes.
Stir the heavy cream into the corn.