Recipe adapted from WineWench.com, courtesy of Katie Mahanes.
2 Atlantic pollock filets
1 large corn on the cob
Kosher or sea salt
Cracked black pepper
- Cut the corn on the cob into two and cook in boiling water until cooked, about 7 minutes. Set aside to cool.
- 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).
- Sprinkle fish to taste with salt, pepper and paprika. Feel free to also add in another seasoning of your choice.
- 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.
- 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.
- 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.
- Add salt and pepper to taste; spoon over fish. Serve with a crisp cool salad.