Pan Seared Pacific Cod with Cilantro Vinaigrette and Creamed Corn

Ingredients

• 24 ounce pacific cod fillets 
• 3  ears corn fresh with the back of a knife
• 2 cups cilantro leaves fresh finely chopped
• 1 clove garlic grated
• 2 cloves garlic grated
• 2 cups heavy cream 
• 4 servings kosher salt and freshly cracked pepper 
• 4 servings kosher salt and freshly cracked pepper black
• 1  lemon zest juiced
• 0.3 cup olive oil extra-virgin
• 1 tablespoons olive oil 
• 2 tablespoons butter unsalted
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• whisk
• blender

Directions

1. For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper.
2. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
3. Heat the olive oil in a medium nonstick skillet placed over medium-high heat.
4. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side.
5. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
6. Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
7. In a large saute pan, melt the butter over medium heat.
8. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes.
9. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth.
10. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.