Zesty Corn Salad with Pan-Seared Fish
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Cook Time 30 minutes
Servings
people
Ingredients
Corn and Bean Salad
  • 8 corn cob kernels shaved off
  • 1 cucumber diced
  • 1 pound cherry tomato cut in half
  • 15 ounces canned black beans drained and rinsed
  • 3 stalks scallion chopped
  • 2 cups arugula
  • 3/4 cup basil chopped, plus more for garnish
  • 1/2 cup olive oil
  • 2 lime juiced
Pan-Seared Fish
  • 1 tablespoon olive oil or canola oil
  • 1.5 pounds fish your choice
Cook Time 30 minutes
Servings
people
Ingredients
Corn and Bean Salad
  • 8 corn cob kernels shaved off
  • 1 cucumber diced
  • 1 pound cherry tomato cut in half
  • 15 ounces canned black beans drained and rinsed
  • 3 stalks scallion chopped
  • 2 cups arugula
  • 3/4 cup basil chopped, plus more for garnish
  • 1/2 cup olive oil
  • 2 lime juiced
Pan-Seared Fish
  • 1 tablespoon olive oil or canola oil
  • 1.5 pounds fish your choice
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Instructions
  1. Prepare salad by combining corn, black beans, cucumber, tomato, scallion, arugula and basil in a large bowl.
  2. Combine olive oil, lime juice, salt and pepper. Pour dressing over salad and toss to combine, adding more salt, pepper, or lime juice to taste.
  3. Heat oil in a skillet over medium heat.
  4. Sprinkle fish with salt and pepper and pan sear each side for about 3-4 minutes if using blue gills. If your fish fillets are thicker than 1/4 inch, you may need to cook for longer on each side.
  5. Serve fish over corn salad and drizzle with a little extra lime juice and top with basil.
Recipe Notes

Recipe by Ashley Thomas.