Pan-Seared Whitefish With Grilled Corn & Mint Salad
Is there a better way to enjoy the full flavour of fresh, peak season corn than to grill it? This recipe celebrates the sweet and smoky flavour of grilled corn in a delicious summertime salad with charred sweet corn, fresh mint, shaved Handeck cheese all coated in vibrant Hot Honey Vinaigrette!
Served alongside a delicately pan-seared fillet of our Kolapore Spring's whitefish, this light and refreshing meal is perfect for a light lunch or dinner to enjoy with a glass of your favourite white wine this summer!
About Our Farmers
This salad recipe is full of farm-fresh, Ontario ingredients from our network of amazing local farmers and producers.
Our sweet corn is from Welsh Bros Farm located in Scotland, ON. Welsh Bros. is a family farm that constantly strives to produce the highest quality, best tasting produce possible and they have a long standing tradition of growing premium GMO-free sweet corn. This non-GMO corn is truly special, perfectly buttery, sweet and juicy!
Our Ontario whitefish featured in this recipe has been ethically and sustainably farmed by the team at Kolapore Springs. In operation since 2009, Kolapore Springs Fish Hatchery takes great care to ensure that their fish stocks are well maintained and never over-crowded. Access to cool, nutrient rich water and naturally enriched food gives this fish a beautifully firm flesh and absolutely fantastic flavour.
This sustainable and organic hatchery produces very little waste, with the inevitable fish excrement collected and harvested for fertilizer.
Our canola oil is sourced from Pristine Gourmet in Norfolk, ON.
Owned and operated by Jason Persall, Pristine Gourmet follows conventional growing practices. All products are non-GMO and made with local ingredients.
Ten years ago, Jason carefully integrated virgin cold pressed oils into their 1000 acre family cash crop farm. He designed and built a press mill to craft his own virgin canola, sunflower and soybean oils from non-GMO seeds grown on the farm.
Jason, his family, and the team at Pristine Gourmet share a passion and unparalleled dedication towards creating pure, clean, high-quality oils that capture the flavours of the region. In addition to their line of oils, they also grow edamame and are working on developing a line of pumpkin seed oil.
Niagara Vinegar is based in St. Catharines and is part of Hernder Estate Wines and use a very straight forward fermentation process to create their vinegars!
Their chardonnay wine vinegar is used in the Hot Honey Vinaigrette in this recipe.
Zing's Buzz Hot Honey co-developed with Chef Christine Flynn and wow, this honey packs some serious flavour!
This bright, floral, and spicy honey is infused with natural ingredients including chilies, Aleppo pepper, lime leaf, lemongrass, and coriander. Sweet and tart with the perfect amount of heat, this hot honey was perfect to add a kick of flavour to the vinaigrette in this recipe.
Handeck is one of Gunn's Hill's most popular cheeses! This cheese was named after the town in Switzerland where Shep, Gunn's Hill's cheesemaker, studied cheesemaking. Handeck is a Swiss-style, hand-crafted washed rind cow's milk cheese, that is delicately aged on cedar wood planks giving the cheese a robust flavour. It is the perfect salty element to add flavour to the corn and mint salad in this recipe.
Ingredients (Serves 2-3)
- 2 x cobs Welsh Bros sweet corn
- 1 x fillet Kolapore Springs whitefish, portioned into 2-3 equal pieces
- 1 x package of Mike & Mike's organic mint
- 1/3 brick x Gunn's Hill Handeck comte cheese, thinly shaved
- 1 tbsp of Zing's Buzz Hot Honey
- 2/3 cup Pristine Gourmet canola oil
- 1/3 cup Niagara Vinegar's chardonnay vinegar
- Vancouver Island Sea Salt
- 1 tbsp of Golden Dawn Salted Butter
- Juice of 1/2 Mike & Mike's organic lemon
Start by drying your whitefish. Remove it from the packaging and lay it on a paper towel. Pat it dry with another paper towel and sprinkle generously with some Vancouver Island Sea Salt or course salt and pepper. Set aside.
Next, cook your corn!
How to Grill Your Corn on a Grill
If you have a grill at home, simply peel your sweet corn and rub them with your Golden Dawn salted butter. Brush the grill with some oil and place your corn on the grill. You will hear some popping (like popcorn) but this is normal!
Rotate until each side of the corn is nicely charred and then remove from the grill. You'll be left with a nice char on the corn that is great for adding a little extra authentic smoky flavor!
How to Char Corn Without a Grill
If you don't have a grill at home, you can still get that good char on your corn.
Heat a cast iron skillet on high heat with a tbsp of canola oil. Rub the corn with Golden Dawn salted butter and place into the hot skillet. Let the cobs cook for 2 minutes per side and flip so that each side of the corn gets some char.
After about 10 minutes, the corn kernels will be cooked and you'll be left with a slight char on the outside similar to what you'd get on the grill!
Remove from the grill or skillet and let cool for about 5-10 minutes.
Prepare Your Corn Salad
In the meantime, prepare the rest of your salad. Roughly chop your fresh mint and place it in a large bowl. Thinly shave your Handeck cheese and add it to the bowl with the mint.
Next, prepare your dressing. Combine you Buzz Hot Honey, canola oil, Chardonnay vinegar, lemon juice, and flaky sea salt and whisk until emulsified. Set aside.
Now that the corn has cooled slightly, use a chef's knife to remove the kernels from the cob. Hold the corn vertically with the end of the corn resting in a low rimmed bowl. Slowly and carefully cut down the cob and the kernels will catch in the bowl. Repeat with both cobs of corn.
Set aside and allow to cool to room temperature while you cook your whitefish.
Cook Your Whitefish
In a medium skillet, heat up some canola oil. Once it's nice and hot, place your seasoned whitefish pieces in the pan, skin side down.
Cook for about 1-2 minutes per side or to your desired doneness.
Remove from the pan and plate.
Put It All Together
Combine your corn with your mint and cheese and drizzle with some of your dressing. Toss to combine.
Add a generous scoop of corn salad to your plate with the whitefish. Serve immediately!
Did You Try This Recipe?
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