A lot of my recipes on This Cookin’ Dad are based around some food memory, either one of my own or one that I am working to create with my kiddos. Sometimes, though, particularly when I am working on a particular technique like sauteing, the recipe just kind of comes together in a way that is thrilling, unpredictable, and just plain yummy!
Corn is in high supply this time of year, so I knew that I wanted to take some fresh corn and some simple peppers and onions to make a quick and easy sauteed corn salad. While I was shopping, I saw some beautiful pieces of haddock on sale and I just knew that the sweetness of the corn would go well with this beautiful fish!
I started off by husking the corn and slicing the kernels off of the corn. Do you know the best way to get the kernels off without making a huge mess everywhere? Take a large mixing bowl and place a cereal bowl upside down inside of it. Stab the ear of corn with a fork and set the ear onto the cereal bowl. Slice the kernels off, but be careful not to cut too deep into the inedible cob. The kernels will fall off into the gap created by the cereal bowl. Reserve the cobs to make corn stock and my incredible Shrimp & Corn Chowder.
Now, saute some diced onion and bell pepper in some olive oil and butter for about 5 minutes before adding the corn. Season with salt and pepper and cook for another 3-4 minutes or until everything is warmed through. Add in some chopped tarragon and halved cherry tomatoes and remove from the heat.
Meanwhile, season your haddock with salt and pepper. Heat olive oil over medium-high heat. Place skin side down into the preheated pan. Press down with a fish spatula and cook for 3-4 minutes.
Turn over and cook for an additional 2-3 minutes.
Remove from the pan and serve over the corn salad. The mild fish is perfect with the sweet corn and acidic tomatoes and, served with a crusty slice of bread, this dish is light enough to enjoy over and over again on those warm nights of late summer and early fall.
What I love most about this is that all of the ingredients are incredibly fresh and don’t need that much done to them to make a great dish. We’re warming stuff through, giving a little crush, and adding some olive oil, butter, and salt and pepper. You know, when nature gives you ingredients this great, it’s mostly our job just not to screw it up. I like to think that this recipe does that.
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- 5 Tbsp olive oil, divided
- 3 haddock filets, halved to make 6 servings
- salt and pepper to taste
- 1 Tbsp unsalted butter
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cup corn kernels (about 6 ears)
- 1 Tbsp chopped fresh tarragon
- 1 cup cherry tomatoes, halved
- Heat 3 Tbsp olive oil in a large skillet over medium-high heat. Season fish with salt and pepper and place, skin side down, into the skillet. Saute for 3-4 minutes. Turn over and saute for another 2-3 minutes. Remove from the pan.
- Meanwhile, heat remaining oil and butter in a large skillet or wide pot. Add onion and peppers, sauteing for 5-7 minutes. Add corn and saute for another 3-4 minutes. Remove from the heat and add tarragon and tomatoes.
- To serve, spoon about 1.5 cups of the corn salad into a bowl. Top with a serving of haddock and garnish with tarragon leaves. Enjoy!
This dish looks delicious, nutritious and easy!! Love it. I had cod in my freezer. I have never heard of Haddock. Do you think Cod would work for this?
Cod would work perfectly for this!!