Ingredients
- 4 red snapper fillets (4 to 5 ounces each)
- 4 ear fresh corn, husks removed
- 4 ear plum tomatoes
- 2 clove garlic (sliced)
- 3 clove shallots (sliced)
- 10 clove basil leaves (save stems)
- 3 clove tbs extra virgin olive oil
Preparation
Baking Directions:
Using a serrated knife, remove corn kernels from the cob.
Blanch tomatoes in boiling water for six seconds and chill in an ice bath.
Once cooled, peel tomatoes, cut them into quarters and squeeze seeds out into a bowl, reserving the stems and seeds for the corn stock.
In a large sauté pan, heat two tbs of the olive oil on high.
Season the fish fillets on both sides with salt and pepper and sear skin side down for four to six minutes.
Remove the fish and set on a warm plate.
Add the remaining olive oil to the pan along with the garlic and shallots.
Cook until garlic and shallots are soft.
Add the tomatoes and corn.
Let simmer at a low heat for about three minutes, then add the basil and one cup of the corn stock.
Season with salt and pepper to taste.
Divide the stew into four bowls and place the fish on top to serveCorn stock: Use whatever quantities are left over from the corn, tomato and basil stew (corn cobs, basil stems, tomato peels and seeds).
Add cobs, basil stems and tomato into a medium sauce pot and cover with water.
Bring to a boil, lower heat and let simmer for 30 minutes.
Strain and cool.
