Pan Seared Gulf Fish Recipe
With roasted corn and tasso hash. Topped with lump crabmeat and warm Remoulade sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Corn and Tasso Hash
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tasso ham and sauté for about 3-4 minutes until it's starting to brown. Add the corn and garlic, cooking for an additional 2-3 minutes until the corn is heated through. Season with salt and pepper, then stir in the sliced green onions. Remove from heat and set aside.
- 2
Pan Sear the Fish
In a large skillet, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Season the Gulf fish fillets with salt and black pepper. Once the oil is hot, carefully place the fillets in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from heat.
- 3
Assemble the Dish
On a plate, place a generous scoop of the roasted corn and tasso hash. Top with the pan-seared Gulf fish. Finally, add the lump crabmeat on top and drizzle with warm Remoulade sauce before serving.
