Pan Seared Mahi over Corn Mache Choux

Pan Seared Mahi over Corn Mache Choux recipe

8 oz filet of fish (we used Mahi Mahi)
vegetable or olive oil
blackening seasoning
3 tablespoons white wine

1/4 cup diced bacon
2 cups corn (fresh preferred, frozen will work)
1 cup each diced red and green bell peppers and red onion
5- 6 sprigs fresh thyme, stemmed
1/4 cup heavy cream
salt and pepper

3/4 cups sour cream
3-4 tablespoons tabasco, more or less depending on how hot you want it

Heat oil in sautee pan over meduim heat.  Pat dry fish and season liberally with blackening seasoning.  When oil is hot, carefully place fish (lay fish away from your body to prevent splattering yourself) and allow to sautee until fish starts to brown (about 4 minutes).  Using tongs, carefully turn fish and allow to cook for 2-3 more minutes.  Remove pan from heat and add white wine.  Allow to boil for a few seconds before returning to heat for another 2-3 minutes, or until fish is cooked through.  Cooking times will vary depending on thickness of fish.

In a seperate pan, cook bacon over medium low heat, allowing the fat to render out.  Once bacon starts to brown and turn crispy, add corn, peppers and onions.  Sautee mixture for 8 minutes or so, or until onions are translucent.  Add salt and pepper to taste.  Add heavy cream and allow to simmer over low heat for another 3 minutes or so.  Add thyme leaves and remove from heat.

Finally, mix tobasco and sour cream together.  Serve mache choux over white rice, top with fish and add sour cream.

GDA Cooking - May 11, 2010