Pan Roasted Corn Salad with Avocado Buttered Bass

Pan Roasted Corn Salad with Avocado Buttered Bass

This was so exciting to create! Ahhh!!! Maybe it’s because I love cooking with fresh fish….nah…probably because I had the whole afternoon to myself and to make it 😉

Regardless, what’s a fact, is that I’m going to make this again and again…


Pan Roasted Corn Salad with Avocado Buttered Bass

 Ok, so this time guys, I am going to divide the ingredients and their creation by dish.

What I Used: 

The Corn Salad:

8 ears of corn or 2 cans. Butter. Red Onion. Cherry Tomatoes. Fresh Basil. Dry Sherry. Olive Oil. White Onion. Salt. Pepper.

The Bass:

2 Medium Black Sea Bass/1 Large. Sesame Oil. 1 Lime. 1 cup chopped Basil. Smoked Paprika. Dried Oregano. Salt. Pepper. Cayenne Pepper.

Pan Roasted Corn Salad
Cocktail not included

What I Did:

I heated a large sauté pan until smoking hot, then added the corn [2 cups] to the dry skillet and roasted the kennels until they just began to turn golden brown. This took about 5 mins.

Next I added ~ 2tbsp butter, ¼ cup  white onion & ½ cup red onion – mixed well and let it cook, stirring occasionally for another 5 mins.

Then I mixed in 1 tbsp Dry Sherry,  ½ cup Cherry Tomatoes, 2 cups chopped Basil, Salt & Pepper [to taste] and set aside.

Pan Roasted Corn Salad

Now The Bass:

Like always, I rinsed and pat-dried my fish. Then with a sharp knife, I cute 3 diagonal lines across the side of it – on either side.

In a separate glass, I mixed my spices: [2 tsp Dried Oregano. 2 tsp. Cayenne Pepper. 2 tsp. Smoked Paprika. Salt & Pepper]

I sprinkled this mixture into the slits made with my knife, scattering the remainder on the inside of the fish.

I wanted to let all this goodness soak into the fish, so I let it stand – loosely covered, for about 30 mins while I made the Corn [see above] and Avocado Butter [see below].

The Avocado Butter Sauce:

Butter. Maple Syrup.Champagne Vinaigrette. 1 Avocado.

Ok, so I carved the Avocado out of its shell and finely diced. Then whisked in it a bowl with 2 tbsp Maple Syrup, 2 tbsp warmed butter & 1 tbsp Champagne Vinegar. Once nicely blended, I set it aside so I could get back to the Bass.

Back to the Bass:

When my fish had marinated for about 30 mins. I heated 2 tbsp Sesame Oil in another large sauté pan on med heat and when it was hot, I added the fish and cooked it until honey brown on each side. ~ 5 mins. I squeezed 1 tbsp of lime juice on the fish before turning and then again after turning.

Once I’d flipped the fish over to cook on the other side, I stuffed the Basil leaves inside its cavities and let it finish cooking for another 5 mins.

Note: If you have more than one fish – evenly distribute the Basil between them.

When my fish was nicely done…you’ll know because the bones will slide easily out of it… I transferred it to a warm plate, spooned the Avocado Butter over it and served it with the Corn Salad.

Note: The great thing about the Corn Salad is that it can be served hot or at room temperature. It’s still Fn good. Same for the Avocado Butter.

How to make Pan Roasted Corn Salad with Avocado Buttered Bass

Alternatively, you can heat the Avocado Butter and serve it warm on the fish.

What do you think?


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