- 2 tablespoons butter
- 4 slices brioche bread or potato rolls, cut into 1/2-inch cubes
- Amagansett Sea Salt
- 8 ears corn, shucked
- 1 small Amber Waves onion, finely diced
- 2 cloves Amber Waves garlic, thinly sliced
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 tablespoons sour cream
- Four 5-ounce portions skin-on bluefish fillet
- 2 tablespoons chopped fresh flat-leaf parsley
- Tabasco sauce, for serving
Fresh corn is one of the great treats of the summer. This interpretation of creamed corn has just a touch of sour cream and butter added to it to accentuate the natural sweet creaminess of the corn kernels.
For the croutons, preheat the oven to 350 degrees. Melt 1/2 tablespoon of the butter in a medium ovenproof skillet and add the bread cubes. Toss to combine, then season to taste with salt. Place the skillet in the oven and toast the croutons until lightly brown and crunchy throughout. Remove from the oven and set aside. These can be made up to a few days ahead (store them in an airtight container), but their flavor is best the day they’re made.
For the corn, take the ears one at a time and, using a paring knife, cut off all the kernels, letting them drop into a large bowl. Scrape the cob with the knife so that the juice and little bits of corn fall into the bowl too. In a large saute pan over medium heat, melt the remaining 1 1/2 tablespoons butter and cook the onion and garlic until soft, then add the corn. Saute for another minute, then add 1/4 cup of the water and season generously with salt. Allow to boil, as this will steam the corn and cook it. After a few minutes, combine the remaining 1/4 cup water with the cornstarch and add to the pan. This will thicken the juices immediately and create a creamy, rich sauce around the kernels. Remove from the heat and stir in the sour cream. Keep warm.
For the bluefish, prepare a grill according to the instructions on page 250. Cook the fillets, skin side down, on the hottest part of the grill for 3 minutes. Rotate the grate so the fillets are over the coolest part of the grill; cover the grill. Cook for approximately 10 minutes, until the fillets are an even color throughout and the flesh is beginning to flake when gentle pressure is applied.
To serve, divide the corn among 4 bowls and top with a bluefish fillet. Scatter the croutons and parsley over the top and serve immediately. Serve with Tabasco sauce and enjoy!