Name: Seared Bluefish with Charred Corn, Warm Tomato Salad
Cook time: 30 MIN
Total time: 30 MIN
Yield: Makes 4 servings
Ingredients: 4 6-ounce skin-on bluefish fillets, scaled; 1 1/4 teaspoon kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 4 tablespoons canola oil, divided; 1 tablespoon butter; 3 ears corn, shucked; 1 leek white, split, washed, thinly sliced; 1 teaspoon minced garlic; 1 cup sweet 100 cherry tomatoes, cut in half; 2 tablespoon extra virgin olive oil; 12 basil leaves, torn; 1 tablespoon sherry vinegar; 2 thinly sliced radishes; 1 lemon, halved; Grill or grill pan

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Seared Bluefish with Charred Corn, Warm Tomato SaladLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home

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