4 ears of
fresh Florida sweet corn, kernels cut off the cob
1 tablespoon cooking oil
1 cup yellow onion, diced
1 cup Florida bell pepper, diced
½ cup scallions, rinsed and chopped
¼ cup fresh cilantro, chopped
Sea salt and fresh ground pepper to
large sauté pan over medium-high heat. Generously season the amberjack
fillets with the Latin spice. Add the cooking oil to the pan, and
carefully add the seasoned fillets to the oiled pan. Cook fillets for 2 to 3 minutes on
each side until golden brown and completely cooked throughout.
large sauté pan over medium-high heat.
Add the cooking oil to the pan, and
carefully add the diced onions and bell peppers. Cook the peppers and onions for 2
minutes while stirring. Add the kernels of corn to the bell
pepper and onion mixture. Cook the corn mixture for another 2
minutes. Add remaining ingredients, taste,
and adjust seasoning with salt and pepper.
In a food
processor or blender, add cilantro, garlic and ¼ cup olive oil. Puree ingredients until smooth. Add juice from half of a lime and
lightly season with salt and pepper. Puree ingredients one more time. Remove cilantro oil from blender or