Preparation:
To make sauce:
Heat the oil in a medium saucepan over medium heat. Saute 1 cup of the kernels, shallot, garlic and chile for 3 minutes. Add the cilantro, thyme and broth. Cook for 15 minutes or until the liquid reduces by half. Stir the mixture occasionally.
Remove the thyme. Pour the contents of the saucepan into a blender. Add the mozzarella and process until smooth. Strain through a fine sieve and season to taste with salt and lemon juice. This can be prepared up to 1 hour in advance.
Melt the butter in a saute pan over medium heat and add the remaining cup of corn kernels, the leek and the diced pepper. Saute until the vegetables soften, about 5 minutes. Keep warm up to 1 hour.
To prepare fish:
Heat the oil in a large skillet over medium heat. Season each fillet with salt. Pan fry the fillets on the flesh side until a heavy crust forms, being careful not to burn them.
Turn the fillets and cook them just until they are no longer translucent. Allow no more than 5 minutes of total cooking time per each 1/2 inch of thickness at the thickest part. The fish should be very moist.
Spoon just enough sauce to cover the bottom of each of four warm dinner plates. Place a fillet in the middle of each plate. Sprinkle sweet corn, leek and pepper around each fillet, then sprinkle with chive segments. Serve immediately. |
