Cornmeal Rockfish & Fresh Corn Salad

Another day, another fish meal :) Trying to get fish in our diets at least once a week if not more. This week was a fresh rock fish that I lightly breaded with cornmeal. I love cornmeal on fish. It makes the the crust super crisp while the inside stays nice an moist. I decided to "invent" a fresh corn salad with this meal too. The salad has a lemon vinaigrette that pairs perfectly with fish! I think the corn salad will be one of those dishes that I will try to work and perfect- its all in the vinaigrette, so if you have a vinaigrette that you love, feel free to try it out!

Rock Fish: 

1 pound rock fish (or other white fish)

1/2 cup corn meal

2 tablespoons spicy garlic seasoning (or like a Lowrys seasoning & garlic powder)

2 eggs

2 tablespoons milk

salt and pepper

Corn Salad: 

3 ears of corn, kernels removed

1 red pepper, diced small

1/2 purple onion, diced small

1 cup cilantro, chopped

Vinaigrette: 

juice of 1 lemon

1 tablespoon rice vinegar

3 cloves garlic, minced

salt and pepper

2 tablespoons olive oil

Directions:

• For the salad, remove the corn from the kernels and chop all ingredients and put them in a big bowl. 
• Mix all the ingredients together for the vinaigrette and slowly incorporate the olive oil, whisking the whole time. 
• Add the vinaigrette to the salad and place in the fridge. 
• For the fish- salt and pepper both sides of the fish
• Whisk the egg and milk together in a shallow dish
• Mix the corn meal and spicy garlic seasoning together in a shallow dish
• First put the fish in the egg mixture followed by the corn meal, making sure the whole fish is covered completely.
• In a large pan, heat 3 tablespoons oil
• Shallow fry the fish until both sides are golden brown and the fish is slightly firm to the touch. 
• Serve up the fresh corn salad next to the fish & enjoy!