EST. 2011
Okay, not to toot our own horn but this recipe is restaurant-quality! Matt and I love to use that term when we feel we mastered a recipe, and to say something humble now, we haven’t mastered *a ton*, just a few dishes in our repertoire. So this is very exciting for us!
I am so excited to share this goodness with you. It’s not only delicious but super enjoyable and therapeutic to prep, too. So basically, I found a corn and tomatillo salad recipe from Athena Calderone’s cookbook (pg. 97) and we decided to pair it with pan-fried petrale sole. It’s the most flavorful party in your mouth of all time. We use almond flour tortillas and add the corn salad, guacamole, salsa, feta, and fish.
The corn salad needs to be prepped first and needs 2 hours ahead of the fish… so I usually prep this around 3 or 4 pm and only takes me 15-20 minutes.
Charred and Raw Corn Salad with Tomatillo Relish (via Athena)
What you’ll need for the relish
2 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic minced
2 tablespoons of honey
1 tablespoon of kosher salt
8 green onions (green and white parts) diced
1/2 teaspoon minced habanero chile
12 ounces (5-6) tomatillos (husk removed), finely diced
For the salad
6 ears corn, husks removed
Olive oil
4 radishes cut into matchsticks
1 jalapeno, sliced into thin rounds
Feta cheese
Cilantro
Limes for zest and garnish
Directions
Relish: mix together the lime juice, vinegar, oil, garlic, honey, and salt. Add in the onions, habanero, and tomatillos to the mixture and toss to coat. Let sit for 2 hours to macerate at room temp before you start on the next step.
Salad: Preheat a grill over medium-high to 400º or set a grill pan on the stove over high heat. Heat sides of corn for about 4 minutes each until they are charred, remove from heat, and let them cool until ready to handle. Cut the kernels directly into a large bowl and add radishes and jalapeno and mix until combined.
Pour enough of the tomatillo relish into the bowl to perfectly coat all ingredients (you can save the rest for other salads) and mix well. Top it off with cheese, cilantro, and lime zest and juice.
Pan-fried Petrale Sole
For the fish (hello, Matt here to share my recipe)
Season the sole with salt and pepper (maybe garlic powder and/or garlic salt if you’re into it). Then, dust the sole with almond flour, make sure to pat on to keep a thin coat on the fish. Once the fish is prepped, in your pan, put a big scoop of *healthy* butter (Ash likes earth balance European style… shocking) and let it coat the pan over medium-high heat.
Once the butter is popping put the fish in, cook 3-4 min each side (note, I move the heat down to medium in conjunction with flipping the fish). My favorite thing is to cut two big, juicy lemon slices and let them sit in the pan on the sides of the fish so that the butter and lemon are sizzling and mixing with your fish. I squeeze fresh lemon once the fish is flipped and do my impersonation of the salt-bae dude and get a bit more in there to finish it off. Take it off and cut in strips – don’t overcook the fish, 3-4 min will be nice and crispy outside but won’t dry the fish out.
Finishing touches
We heat up the almond flour tortillas in the microwave for 20 seconds wrapped in a damp paper towel. Add them to your plate and add all the mix-ins and enjoy!
Bonus tip
Because there’s always extra corn salad, we love having it in our fridges to eat as is, alongside summer chicken dishes, or even on tacos again that week (why not?). This dish is similarly utilized as my braised tomatoes… they are so versatile and have become a fridge staple! We even made chicken tacos one day with both the corn salad and added a few braised tomatoes in there and it was fantastic.
Maybe make our margarita, too! xx
