Ruedi went on the hunt for some white fish fillets, but had trouble finding anything fresh and worth the purchase. He came home with two rainbow trout and I think he may have gotten a little too attached. He got over his crush and proceeded to do a fantastic job of deboning these fish. Once prepared, the result was a light, summer meal, worthy of repeating itself.
From Bravo! Best of Bridge Cookbook. pp 150-151
- 4 skinless firm white fish fillets (each about 5 oz/150g)
- 4 t cajun seasoning
- 2 T vegetable oil
- 1 T butter
- 2 cups frozen corn kernels
- 4 tomatoes, seeded and roughly chopped
- 1 1/2 cups drained rinsed canned black beans
- 4 green onions, thinly sliced
- 2 T chopped fresh cilantro
- salt and pepper to taste
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper or greased foil. Rinse fish and pat dry with paper towels. Rub tops with cajun seasoning. In a large skillet, heat oil over medium heat. Add fish, seasoned side down, and fry for 1 to 2 minutes or until quite dark brown. Transfer fish, browned side up, to prepared baking sheet. Bake for 7 to 10 minutes or until fish is opaque and flakes easily with a fork.
Meanwhile, in another large skillet, melt butter over medium heat. Saute corn until starting to brown, about 5 minutes. Add tomatoes and black beans; saute for 2 to 3 minutes or until slightly thickened. Stir in green onions and salt and pepper to taste. Remove from heat and stir in cilantro. To serve, spoon corn medley into the center of each plate and place a fish fillet on top.