Recipe by Executive Chef Sylva Senat
Maison 208, Philadelphia
2 pounds Alaska rockfish fillet, skin on
12 ears corn, shucked
3 Tablespoons butter
2 oz. honey
1 Lime, juiced
Salt and cayenne to taste
¾ cup red cherry tomatoes quartered
¾ cup yellow cherry tomatoes quartered
3 Tablesoons aged red wine vinegar
3 Tablespoons olive oil
3 Tablespoons shallots
6 Tablespoons Thai Basil, chiffonade
Toss all ingredients together.
6 Thai basil sprigs
Fleur de sel
Cracked black pepper
Grate corn on the large hole side of a box grater. Put into a deep pan and bake at 350'F for 25-40 minutes. Season with butter, honey, lime juice, salt, and cayenne.
Pan sear Alaska rockfish fillet, then bake at 300'F for 6-8 minutes. Keep crispy skin until ready to serve. Sprinkle top of fish with fleur de sel and cracked black pepper. Spoon corn onto plate and plac erish on top. Spoon tomatoes over the top and garnish with Thai basil sprig.