Pan Seared Seasoned Pollock with Pan Roasted Corn

Recipe adapted from WineWench.com, courtesy of Katie Mahanes. 

Serves 2.

INGREDIENTS

2 Atlantic pollock filets

1 large corn on the cob

Olive oil

Kosher or sea salt

Cracked black pepper

Smoked paprika

METHOD

1. Cut the corn on the cob into two and cook in boiling water until cooked, about 7 minutes. Set aside to cool.
2. Lightly coat fish with olive oil, rubbing it all over so it is evenly coated (it’s easier if you do this on a plate).
3. Sprinkle fish to taste with salt, pepper and paprika. Feel free to also add in another seasoning of your choice.
4. Spray a saute pan with non stick spray and heat over medium-high. Place seasoned fish in the pan and cover; reduce flame to medium.
5. Flip the fish when when you have a good crusting, then repeat on the other side. Set aside and cover loosely with foil to keep warm.
6. To finish the corn: cut the corn from the cob and place in the same pan you cooked the fish in. Turn up the heat and cook just until you get a nice coating on the corn, and you can smell it has been roasted.
7. Add salt and pepper to taste; spoon over fish. Serve with a crisp cool salad.