A new, simple-to-prep dish for your seafood menu, this Contigo® Ancho Rubbed Red Fish Is coated with ancho chile paste, lightly dusted with a corn masa coating, and topped with a delicious spread of corn, mayonnaise, sour cream and Parmesan.
Recipe and photo courtesy of Performance Foodservice
1 ea. Empire’s Treasure® Red Fish, 6-8 oz.
1 tbsp. Contigo® Ancho Chile Paste
1 cup flour, masa corn
Salt and pepper
1 1/2 tbsp. olive oil
1 ear corn, husked
3 oz. mayonnaise
1 oz. sour cream
1/2 tbsp. Parmesan, grated
1 tbsp. Fire roasted salsa
1/2 tsp. Cilantro, chopped, for garnish
1/2 tsp. Onion(s), Green, finely chopped, for garnish
1/2 tsp. Pepper(s), Red Bell, brunoise, for garnish
Coat the redfish with the chili paste. Season the corn flour with salt and pepper. Dust the red fish in the flour mixture. Heat the oil and cook the fish.
Grill the corn on a char grill. Cool and remove kernels. Combine the corn with the mayonnaise, sour cream, salt and pepper and Parmesan. Spread this on top of the fish and heat in an oven or under a salamander.
Serve with the salsa and garnish.