FishWatch

Striped Bass with Summer Corn Puree

Ingredients:

 

6 4-ounce pieces of striped bass, skin on
3 ounces canola oil
1 tablespoon butter
1 large pinch fresh thyme
Salt and pepper

 

Season fish with salt and pepper. Cook in hot oil. Baste with butter and thyme.

 

2 cups fresh corn
4 cups milk
1 pinch saffron
2 tablespoons butter
3 tablespoons chopped shallots
Salt and white pepper

Cook all ingredients together until corn is tender. Place corn in high speed blender. Puree with a little bit of the milk, adding more as needed, until smooth.

 

Recipe adapted from Chef Michael Schlow, Massachusetts chef, 2007 Great American Seafood Cookoff.