Striped Bass with Summer Corn Purée

Striped Bass 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

Striped Bass Directions

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

Summer Corn Puree Ingredients

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

Summer Corn Puree Directions

  1. 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.