 I turned my iPad on Friday morning and I discovered my daughter had texted me the night before. She and my granddaughter were coming down to go to the beach. My sister was also down the shore, which worked out well for my daughter as she had some help for going to the beach. While they were gone, I had to figure out what to make for supper that evening. I asked my daughter for a suggestion and she wanted either fish or shrimp. I went to my usual online sources to look for a quick and seasonal entree. The NY Times Cooking app, had a recipe by Melissa Clark for Roasted Fish with Brown Butter Corn. For the fish you could use striped bass, flounder or red snapper. I visited Local130 Seafood in Asbury Park, NJ. and carefully reviewed the availability of fish choices. I decided on the red snapper for something different. The fish was $19.99/lb., which I thought was expensive. However, on my trip to Wegmans today, I saw that Local130 was actually less.
The recipe was quite easy to prepare. I suggest that you first prepare the brown butter corn. You have to remove the corn from three cobs. A couple of tablespoons of butter and several sprigs of fresh thyme are the basis for the brown butter sauce. The thyme infuses the butter with a wonderful flavor. Once your corn is done, half of it is puréed for a sauce for the fish to rest on. The fish is topped with a spread of butter, garlic and lemon zest. I had some roasted garlic left from another recipe and used that in place of fresh. The fish had to bake in the oven for about 7-12 minutes. To serve the fish, I placed a ladle or two of the corn mixture on the bottom of the plate and placed the fish on the bed of corn. I sprinkled some fresh parsley over the fish for a bit of freshness. I must say we all enjoyed the red snapper with the brown buttered corn. The fish was light and moist. The brown butter corn had some texture, was creamy and had a bit of natural sweetness. I would definitely make this recipe again. It would also be perfect for company as it was so easy to prepare.
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