Spicy Seared Striped Bass And Corn Salad With Figs And Peaches
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Canola1 tsp
Salt1 tbsp
Mayonnaise2 tsps
Dijon Mustard3 cup
Vegetable Oil2 bunches
Watercress (torn into bite sized pieces)1 cup
Scallions (sliced)Directions:
1
Heat oil in large skillet and toss in spices and garlic and saute until garlic is dark golden
2
Remove star anise and garlic
3
Salt and pepper fish fillets
4
Sear skin side down first then turn and finish cooking
5
Toss together corn kernels watercress and scallions
6
Whisk together all dressing ingredients except oil
7
Then slowly drizzle in oil while continuing to whisk
8
Pour in enough oil so dressing becomes thick and creamy and not too acidic
9
Season, to taste, with salt, pepper and sugar
10
For the dressing: Whisk together the lemon juice, mayonnaise, Dijon, salt, pepper and sugar to taste
11
Whisk in the vegetable oil until emulsified
12
Toss the corn, watercress and scallions together and add enough of the dressing to coat the salad