Chef Mark McKinney with UT Healthy Living Kitchen show us how to make fish with corn sauté.

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Makes 2 servings

Ingredients:

  • 2 tablespoon olive oil
  • 2 oz onion, julienne
  • 2 tbsp garlic, minced
  • 2 oz. fresh corn
  • 1 oz diced roma tomato
  • 3 oz blanched green beans
  • 1 oz. white wine or apple, white grape, or orange juice
  • 2 teaspoons fresh tarragon
  • Kosher salt and black pepper to taste
  • 2 ea. 4 oz fish fillets (Halibut, Grouper, Tilapia, or whatever you prefer)
  • Squeeze of lemon juice
  • Kosher salt and black pepper to taste

Directions:

Season fish with lemon juice, salt and pepper. Pre heat a medium sauté pan. Add 1 tablespoon oil and seasoned fish. Place in pan and sauté for 1-2 minutes until golden brown. Flip fish and place pan in 350° oven for 5-6 minutes or until done. In a second pan, add remaining oil. Add onions and garlic and sauté to translucent. Add corn and sauté for 1 minute. Add green beans and tomatoes, sauté until hot. Deglaze with wine, season with tarragon, salt and pepper.