Monday, August 17, 2015

Fresh Fish with Corn and Tomato Salsa

The kids have been fishing with the neighborhood boys and they caught some Sheepshead the other day (well, one of the other boys technically caught it). He filleted  it and gave it to us to have for dinner. It was a nice mild fish with a great full body texture. You could substitute Tilapia or any mild fish. I just pan fried it with a little olive oil, salt and pepper. You could use butter too. Cook about 4 minutes and turn over and cook another 4-5 minutes or until it easily flakes. Make sure you don't lift up or turn delicate fish over to soon or they will break apart. Just let it cook 4-5 minutes and it will flip just fine. I served it with this corn and tomato salsa and some couscous. 

Corn & Tomato Salsa

1 ear corn 
20-25 mixed color cherry tomatoes
1/4 cup diced red onion
1/4 cup basil, shredded
1 T red wine vinegar
2 T olive oil
juice of 1/2 a lime
salt & pepper

  • Cut the corn off the cob and pan fry in a skillet for about 8-10 minutes. Until it starts to darken up. Let cool for an hour.
  • Cut the tomatoes into halves or fourths depending on the size
  • Mix the corn, tomatoes and basil together with the vinegar, olive oil & lime juice, as well as salt and pepper to taste. 
  • Refrigerate for at least an hour.


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