Author: Ciao Chow Linda
- 1 lb - 1¼ lb. codfish
- salt, pepper to season
- flour to lightly dust the fish
- 2 or 3 ears of fresh corn
- ½ cup diced red pepper
- ¼ shallot, minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 more tablespoons butter
- minced parsley
- Remove the corn from the cobs and set aside.
- Season the fish with salt and pepper, then lightly dust with flour.
- Place the olive oil and 1 tablespoon butter in a large skillet and bring to high heat.
- Gently place the fish pieces into the pan and sear until browned on one side.
- Remove the fish from the pan, reserving them on a platter with the seared side facing up.
- Add the red pepper and shallot to the pan and cook for one minute.
- Add another tablespoon of butter to the pan, along with the corn, the salt and pepper and minced parsley.
- Stir for one minute, then push the vegetables to the edges of the pan.
- Add the remaining butter to the center space of the pan, then place the fish in the center, with the seared side up.
- Turn the heat to low-medium and place a lid on top.
- Continue cooking for five to eight minutes, depending on the thickness of the fish.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/07/codfish-and-corn.html
3.5.3251