Pan roasted plaice with grilled corn and nectarine salsa

Pan roasted plaice with grilled corn and nectarine salsa.

Pan roasted plaice with grilled corn and nectarine salsa.

Sat, Jul 27, 2019, 06:00

   
  • Serves: 4
  • Cooking Time: 20 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 4 plaice fillets
  • 2tsp extra virgin olive oil
  • Half tsp salt
  • ¼tsp black pepper
  • For the salsa:
  • 2 medium ears of sweetcorn
  • 2 small nectarines, diced
  • Half a cucumber, diced 
  • 1 small jalapeño pepper, minced
  • Half a red onion, diced
  • Half a bunch of fresh coriander, chopped
  • 3tbsp olive oil
  • 2tbsp fresh lime juice
  • 1tbsp water
  • 1 clove garlic, minced
  • 1tsp honey
  • ¼tsp salt

Method

1 Make the salsa by charing the corn either on a grill or in a heavy bottomed skillet pan. Shave the kernels from the cob and add them to a large bowl along with the diced nectarines, diced cucumber, minced jalapeño, diced red onion, and coriander. Season with salt and pepper.

2 In a separate bowl, whisk together the olive oil, lime juice, water, garlic, honey, and salt. Pour this over the salsa and stir to coat.

3 Heat a large heavy bottomed frying pan over medium high heat and add the olive oil.

4 Season the fish fillets with salt and pepper. Put them in the pan, skin-side down. Sear for two minutes and then gently flip them over. Lower the heat to medium and cook through.

5 Serve the plaice topped with the fresh salsa, and a side salad or rice would be good too.