Pan-Fried Gurnard fillet with Humitas and Pico de Gallo

Fish / Seafood

Ingredients

600g gurnard or similar white fish

Flour for dusting

For the Humitas

4 corn cobs

1 brown onion

1 green chilli

Salt and pepper

Olive oil

For the Pico de Gallo

4 tomatoes

½ red onion

1 tablespoon chopped jalapeños

Juice from 1 lime

Handful of coriander

Method

To make the humitas dice the onion and chilli, removing the seeds. Sweat them down slowly in a heavy based pan. To remove the corn kernels from their cobs run your knife down the cob from top to bottom. Put these in the pan and cook for a few minutes. Add about 500ml water and the corn cobs and cook slowly for about 20 minutes. Discard the corn cobs and blend the puree until smooth, check the seasoning.

For the Pico de Gallo finely dice the onion and jalapeños and put in a mixing bowl. Cut the tomatoes into quarters and remove the seeds, then dice them finely. Mix together with the onion chilli then add the lime juice and some chopped coriander. Don’t put salt into this until the last minute as the tomatoes this will create excess water in the mix.

To pan fry the gurnard, get a non-stick pan really hot, when it starts to smoke a little bit turn down the heat to medium and add a dash of oil. Dust the gurnard in a little bit of seasoned flower and add straight to the pan. It’s important to maintain the temperature of the pan otherwise the fish will stick. Cook for a few minutes on each side or until a skewer pokes through with no resistance.

To serve put a dollop of the humitas on the plate and place the fish on top followed by a spoon of the Pico de Gallo. You can garnish with any left-over coriander leaves.

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