Dini Klein of Prep and Rally
Dini Klein of Prep and Rally shares with us one of her favorite spring recipes. For more of her scrumptious recipes, see her new cookbook.
Citrus Butter Bass with Street Corn
4 (6-ounce) skinless sea bass filets (halibut or cod work well, too), bones removed
Kosher salt and pepper
FOR THE CITRUS BUTTER
1⁄2 cup (1 stick) unsalted butter, at room temperature
3 garlic cloves, minced
3⁄4 teaspoon chili powder
Zest of 1 lime (reserving the rest of the limes for serving)
Pinch of salt
1 lemon, sliced into 6 rounds, for serving
6 ears corn, husks removed
2 tablespoons light olive oil
Fresh cilantro, coarsely chopped (optional)
1⁄2 cup grated Parmesan or Cotija cheese (optional)
Preheat the oven to 375°F.
Place the fish in a baking dish large enough to fit the filets without crowding. Season the tops liberally with salt and pepper.
Make the citrus butter: Place the softened butter in a small bowl and whisk in the garlic, chili powder, lime zest, and a pinch of salt.
Spread 1 tablespoon of the citrus butter on top of each filet of fish. Save the remaining 4 tablespoons of butter to serve with the corn. Scatter the lemon slices over the tops of the filets. Bake on the top rack for 25 to 30 minutes, until the flesh flakes easily with a fork.
Place the corn in a baking dish or on a standard baking sheet lined with parchment paper. Massage the oil over the corn and season with some salt. Roast for 25 minutes, or until just cooked through. Line a standard baking sheet with aluminum foil. Transfer the corn on the baking sheet and spread all of the citrus butter to coat each one. Bake for another 10 minutes and then broil on the top rack for 5 to 6 minutes, until charred in spots, turning every few minutes to broil all the sides. Be sure to keep an eye on the oven as it can burn fast! Feel free
to broil the fish for a minute as well, if desired.
Serve the fish with the quinoa and corn, topped with fresh lime juice, cilantro, and Parmesan or Cotija, if desired, to make it like street corn!