The husband and I decided that we were going “to try” to eat more fish. Since we are both MEAT eaters, I didn’t know how this would play out.
When I was younger, I hardly ate meat. I would spend my summers at the beach and grew up eating every kind of seafood there is…then one day that all changed.
I don’t know what day that was exactly, but suddenly fish seemed boring to me. My taste buds changed. If I have a choice between fish or meat…move over little fishy, hand me the steak knife.
I could blame it on the fact that I’m getting older and it’s said that your taste buds begin to dull or I could blame it on my love of red wine…..I’m going with the wine theory.
My husband and I belonged to a gourmet club. 4 couples would get together taking turns hosting dinner.
We would pick a theme and pair our dishes with wine. I never really drank wine before, but suddenly I became obsessed. I started reading about it, I’ve taken classes and most importantly, I started to drink a lot of it!
In my attempt to be a fish eater, one night John and I went out to dinner and I ordered, seared cod with panzanella salad. It was so delicious.
It was not boring at all. It was packed full of flavor. I enjoyed it so much, that I wanted to make something similar at home.
The recipe I posted here is my version of that dish. I must say, we all were REALLY happy in the way it turned out.
The fish had a subtle but rich taste and texture that paired really well with the crisp, sweetness of the corn and tomatoes, as well as the tartness from lime juice. I even used the left overs to make tacos for lunch the next day, which were awesome.
Now that we’re eating more fish, I found a whole new obsession..white wine. With a fleshier fish like sea bass, I could pair it off with a fuller white wine. As my husband calls them, “whites that drink like reds.” Oh to Joy!!!
I loved this dish and I’m making a conscious effort to eat more fish, but I still want to know….”Where’s the beef?”
- 4 firm white fish fillets (sea bass, cod or halibut)
- 1 /2 flour for dredging
- salt & pepper
- 1 pint cherry tomatoes, cut in 1/4’s
- 1 cup cooked barley
- 2 ear of corn, kernels removed (frozen corn can be used)
- 3 Tbsp. red onion, finely chopped
- juice of 1/2 of lime
- 4-5 sprigs of thyme, leaves only
- 1 Tbsp. extra virgin olive oil
- salt & pepper to taste
Put all ingredients in a bowl & stir together.
Dredge each fillet into the flour, shaking off excess. Sear fish in hot pan with about 3 tablespoons of olive oil, skin side down. When the skin get crispy, turn & cook on the other side. The cooking time will depend on the thickness of the fish. I used fish that was about 3 inch thick & they took about 6-7 minutes on each side on medium heat.
When the fish is nice & golden, place it on a plate, top it with some salsa, drizzle it with extra virgin olive oil & serve.
D I V A