Served over a festive bed of OLD BAY seasoned Mexican street corn salad (esquites), this blacked handline caught Atlantic striped bass comes off the skillet tender, flaky and full of flavor.
10m
PREP TIME
20m
COOK TIME
447
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 3 tablespoons butter, divided
-
2
cups
fresh
corn kernels
![substitution]( "substitution")
Substitutions available
- frozen corn kernels, thawed
- 1/2 cup diced red pepper
- 2 tablespoons sliced green onion
- 2 tablespoons diced jalapeño pepper, (optional)
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons grated Cotija cheese
- 3 tablespoons mayonnaise
- 1 tablespoon fresh squeezed lime juice
- 5 teaspoons OLD BAY® Classic Seafood Seasoning, divided
- 4 (6 ounces each) Handline Caught Atlantic Striped Bass filets, skin removed
- 1 tablespoon oil
INSTRUCTIONS
- 1 Heat 2 tablespoons of the butter in large skillet on medium-high heat until lightly browned. Add corn kernels and red pepper. Cook, tossing occasionally, until corn is golden brown and peppers have a slight char. Remove pan from heat.
- 2 Stir green onion, jalapeño and cilantro into skillet. Allow mixture to cool to room temperature. Once cooled, add Cotija cheese, mayonnaise, lime juice and 1 teaspoon of the OLD BAY. Set aside until ready to serve.
- 3 Season tops of fish filets with remaining OLD BAY. Heat remaining butter and oil in clean nonstick skillet on medium-high heat until butter is lightly browned. Carefully place filets in pan, seasoned side-down. Cook 2 to 3 minutes until seasoning has formed a golden brown crust. Flip filets over and reduce heat to medium. Cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
- 4 Divide Esquites among 4 serving plates. Place Blackened Atlantic Striped Bass over top to serve.
