butter braised fish on creamed corn with pepper coulis

from a fish cookbook i bought at a dinner the chef made in aiken.

blanch 1 1/2 c cilantro, squeeze dry very well and process in blender with 3/4 c oil (called for bland oil, i used walnut) and salt and pepper. salt and pepper fish, put in a ziplock with oil and marinate in fridge for 30 min to 2 hours. scrape off marinade.

heat pan til hot, add 2 T butter (for one piece of fish to feed two), after foaming, add fish, pressing down with spatula to brown. add 2 more T butter and baste for six minutes by tilting pan and returning it the the heat. turn over, turn off heat, leave in pan 1 minute. blot on paper towels.

serve on creamed corn (1 ear of corn with 1/2 c cream salt and pepper, cooked for 10 min). garnish with coulis:

1 shallot, 1 garlic, minced and cooked in hot olive oil, to which you soon add 1 chopped bell pepper, pref not green. cook ten minutes, not browning pepper, stirring often. add 1/4 c white wine, cook till almost dry. cool a few minutes and blend with 2 T champagne vinegar.

delicious. o