Sun and Sea III
Max Hayslette
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

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Polenta-Crusted Sea Bass with Corn
and Tomatillo Salsa

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Second Helpings from Union Square Cafe: 140 New Favorites from New York's Acclaimed Restaurant

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Sun and Sea II
Hayslette, Max
Buy this Art Print at AllPosters.com

Polenta-Crusted Sea Bass with Corn
and Tomatillo Salsa


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano, 1994, HarperCollins

“A polenta coating gives the fish a crackling, nutty-tasting outer crust, leaving
the flesh juicy and tender. The corn and tomatillo salsa is also delicious as an accompaniment to barbecued chicken or pork, or as a dip for chips.”

Serves 4

1 ear of corn, in the husk
6 tomatillos, husks removed, rinsed (1/2 pound)
1/3 cup peeled, seeded and diced tomato
1/3 cup peeled, seeded and minced jalapeño pepper
1/3 cup peeled, seeded and diced cucumber
1/3 cup peeled and diced red onion
1/3 cup diced red bell pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon lime juice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup buttermilk
1/2 cup medium-ground polenta or cornmeal
Four 6-ounce fillets of sea bass, red snapper, or catfish

1. Preheat the oven to 400 degrees F.
2. Pull back the corn husk just enough to expose the silk. Remove the silk
and close the husk back over the ear of corn. Roast the corn for 10 minutes. Remove from the oven and, when cool enough to handle, peel the husk
and cut the kernels from the cob.
3. Place the tomatillos in a small saucepan with enough water to barely
cover. Bring to a boil, lower the heat, and simmer until soft but not falling apart, about 5 minutes. Drain the tomatillos and purée in a blender until
completely smooth.
4. In a bowl, combine the puréed tomatillos, roasted corn, tomatoes, jalapeño, cucumber, red onion, red pepper, cilantro, and lime juice. Season with 1 teaspoon salt and 1/8 teaspoon pepper. The salsa may be prepared 6 to 8  hours ahead to this point and kept covered in the refrigerator.
5. Heat the olive oil in a 12-inch skillet over medium heat.
6. Pour the buttermilk into a shallow bowl and sprinkle the polenta onto a dinner plate. Season the fish fillets with the remaining salt and pepper. Dip
the fillets into the buttermilk then dredge in the polenta.
7. Sauté the fish until lightly browned, 3 to 4 minutes a side. Transfer
the fillets to a warm platter and serve with the room-temperature salsa
on the side.