Blackfish Stewed With Corn Recipes

PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR

Steps:

• In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
• In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
• To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
• Preheat oven to 275 degrees F.
• In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
• In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
• In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
• Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
• Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
• When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.

BLACKFISH WITH TOMATOES, BASIL AND LITTLENECK CLAMS

Steps:

• Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
• To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
• Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

CORN-SEAFOOD STEW WITH AVOCADO AND CHILES

Steps:

• Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.
• Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.
• In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.
• Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.
• When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.
• In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it's just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.
• To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.

INDIAN CORN STEW

Steps:

• Place butter in large sauce pan and begin to melt.
• Add onions and peppers and cooking until tender.
• Add ground beef and cook until browned.
• Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
• Cover and simmer 45 minutes.
• Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

GRANDMA'S CORN STEW

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

BLACKFISH CHOWDER

Steps:

• Rinse fish and pat dry.
• Cut into bite sized (1/2 inch pieces) and set aside.
• In a small skillet sauté bacon until crisp.
• Remove bacon, blot excess fat with paper towels, crumble and set aside.
• Discard bacon dripping except for approximately 2 tablespoons.
• Add onions and sauté in bacon fat until tender but not brown.
• Transfer onions to a deep saucepan and add potatoes and water.
• Cover and bring to a gentle boil.
• Reduce heat and simmer for 10 minutes.
• Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
• In a small bowl combine flour and clam juice and stir with a fork until smooth.
• Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
• Stir in evaporated milk, butter and salt and pepper to taste.
• Continue heating over medium heat until chowder thickens.
• Garnish with crumbled bacon before serving.

BLACKFISH STEWED WITH CORN

Steps:

• Place bacon in a skillet and sauté over medium heat until browned. Remove from pan, leaving as much fat as possible in pan, and drain on paper towel. Add bread to pan and sauté, stirring, until uniformly brown. Mix bacon and bread in a small dish and fold in chives. Set aside.
• Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain, cover and set aside.
• Meanwhile, melt butter in a large sauté pan. Add leeks and sauté over low heat until tender. Add wine, bring to a boil and reduce until wine barely films pan. Stir in corn and sugar, cook a minute or two, then add stock. Bring to a simmer. Add cream and bring to a boil. Season mixture with salt and pepper to taste.
• Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes. Divide fish and potatoes among 4 soup plates. Spoon hot cream, corn and leek broth over each portion. Sprinkle bacon mixture on top and serve.