Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  peanut oil
  4            7 ounce  gulf or atlantic red snapper -- skinned and boned
                        -- fillets
                        salt -- to taste
  1              small  bunc  fresh chives -- washed and diced
                        * sweet corn -- leek and mozzarella
                        -- sauce *
  1         tablespoon  corn oil
  2               cups  fresh sweet corn kernels
  1                     shallot -- chopped
  1              clove  garlic -- chopped
  1                     serrano chile -- seeded and chopped
  3             sprigs  fresh cilantro
  2             sprigs  fresh thyme
  2               cups  chicken broth
  1              ounce  fresh mozzarella
                        -- omit if fresh
                        -- mozzarella can't be
                        -- found
                        salt -- to taste
                        lemon juice -- to taste
  2        tablespoons  unsalted butter
  1                     leek -- white part only,
                        -- julienned
     1/2                red bell pepper -- diced

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.

Nutritional Information:

241 Calories (kcal); 23g Total Fat; (86% calories from fat); 3g Protein; 5g Carbohydrate; 16mg Cholesterol; 388mg Sodium