Planked Whitefish with Roasted Corn Salad
2 cedar planks
cup extra virgin olive oil
Salt and pepper
2 whitefish fillets (8 ounces each)
2 ears fresh corn
1 red pepper, seeded and diced small
1 red onion, diced small
4 scallions, thinly sliced
cup chopped parsley
Heat oven to 400 degrees.
Brush the cedar plank with some of the olive oil, season the fish with salt and pepper and place on top of the oiled cedar plank. Bake until fish is flaky but not dry, 9 minutes. Set aside and keep warm.
For the salad: Grill the corn until almost charred. Set aside to cool.
To a medium bowl add the diced pepper, onions and scallions. Hold the corn cobs over the bowl and with a sharp knife cut the kernels off the cobs. Season with salt and pepper and remaining olive oil, toss to combine well.
Place the fish on a plate and spoon the corn mixture on top. Garnish with a lemon wedge.
Chef Ignacio "Laco" Seeber, T-Bones Steakhouse, St. Charles