Corn Meal Crusted Ling Cod with Corn Relish & Cilantro Lime Cream

Ingredients:
4 5-6oz. Ling cod skinned and dried on paper towel
½ Cup Cornmeal
½ Cup Flour
Salt & Pepper to taste
¼ Cup Canola oil

Assembly:
Dry ling cod on paper towel. Dredge ling cod in mixture of cornmeal, flour, salt & pepper. Preheat sauté pan over medium high. Add oil. Add ling cod and cook for 4-5 minutes a side.

Corn Relish:
Ingredients:
1 Cup thawed frozen corn or freshly cooked kernels. I like to place whole shucked corn directly on hot grill and roast it. Only turning when kernels are browned. Then, I let it cool and cut kernels off the cob. (This adds a great flavor).

1 Red pepper diced
1 Jalapeno pepper diced very small
1 Small red onion diced
½ Bunch cilantro (remove stems)
1 Tbl. Apple cider vinegar
1 Tsp. Honey
Salt & Pepper to taste

Assembly: Combine all ingredients in mixing bowl and let rest at room temperature for 1 hour.

Cilantro Lime Cream:
½ Cup sour cream
Juice from 2 limes
½ Bunch Cilantro
Salt & pepper to taste

Assembly: Combine all ingredients in food processor. Pulse for 1 minute.

Final Assembly: Plate and top with ¼ cup corn relish and then 1 oz. Cilantro lime cream on top of relish.

Wine Suggestion: Fume Blanc or Beaujolais

Chef Stu Campbell