Thursday, August 7, 2014

Panko Crusted Fish with Corn and Scallion Sauce

My awesome cousin/brother/friend/dude Jason Keen first made this dish during our families yearly trip to the Outer Banks. Don't tell anyone but I used to not like seafood that much. It wasn't until my early 20s that I finally decided to eat and try everything...and who'd have thunk it, but I now love and eat everything, seafood included. But this dish is by far one of my favorite fish dishes. It's simple yet completely satisfying in a feel good sorta way.

It's one of those dishes that bring back all those vacation memories for me. I miss those trips. And Dad I love you dearly but if you don't figure out a beach house for next year- the sisters and I are going down to North Carolina to meet our crazy Fijian relatives without you. Plus it will be so nice for Jason to cook this for me. It's like a sandwich- always tastes better when someone else makes it for you. 

Have I ranted on enough? Geez. Just make this fish dish. Trust me. It's scrumptious. 

Panko Crusted Fish with Corn and Scallion Sauce 

4 fillets of tilapia, or your white fish of choice
2 eggs 
2 cups heavy cream
3/4 cup of scallions, thinly chopped
1/4 cup grated Parmesan 
1/2 tbs butter 

1/2 medium yellow onion, minced (about 1/2 cup)
2 garlic cloves, minced 
2 ears of corn, cooked and kernels cut off the cob*
Juice of 1/2 lemon 

1 1/4 cup of panko breadcrumbs 
1/2 cup of ap flour 
1/4 tsp salt plus more for seasoning fillets and the breading 
Few cracks of black pepper 
Few drops of hot sauce (optional)
Few tablespoons of olive oil 

1 medium sauce pan 
1 large nonstick sauté pan 
Fish spatula or regular spatula 
2 plates
1 wide bowl 
Fork or whisk 
Measuring cups/spoons 
Tongs for breading if you don't want to use hands (I always use my hands) 
Plate lined with paper towels 

Melt the butter over medium to low heat in the saucepan. Once melted add the onions and garlic. Sauté for a few minutes. Once they have softened, add the corn kernels and the heavy cream. Allow this to simmer for 15 minutes until the cream begins to reduce and thicken. Then add the scallions, 1/4 tsp of salt and a few cracks of black pepper. At this point you can add the hotsauce if you're using it. Simmer for another few minutes and turn off the heat. Set aside while you cook the fish.

To bread the fish: on one plate add the flour with a good pinch of salt and pepper. Mix well. On the other plate, add the panko breadcrumbs and a good pinch of salt and pepper. Mix well.
In the wide mouthed bowl, add the 2 eggs and  whisk with a little salt and pepper. I know it seems like a lot of seasoning but it's worth it. 

Squeeze half of the lemon over the fish fillets and then sprinkle with salt and pepper. First place the fillet in the flour and cover well. Making sure to shake off the excess flour, transfer it to the egg bowl. Cover with the egg mixture and then allow excess to drip off into the bowl. Place the fillet into the panko breadcrumbs and cover completely, allowing breadcrumbs to stick all over the  fish. Continue this process with each fish fillet before cooking. 

Preheat the sauté pan with a few tablespoons of olive oil over medium to high heat. Once it's hot, add the breaded fish fillets. Cook for 2-4 minutes per side, depending on thickness of fillet. Once cooked, remove from pan and place on paper towel lined plate. Allow to cool for a minute before serving with the corn and scallion sauce. 

I served mine with grilled asparagus- a light accompaniment is good with the heavier sauce. Enjoy this! Pura vida! Xo

*To easily cook the corn: leave it in it's husk and microwave for 3 minutes per husk. Chop off the bottom end of the corn while still warm and push the corn out. Great time saver.

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