The Washington Times - May 23, 2009, 11:57PM

By Chef Antonio de Livier
Pueblo Bonito
Cabo San Lucas

My dear friend and mentor Chef Lee Chizmar gave me the idea for this fish. I was asking his advice about something, and as usual the conversation led to talking shop. Corn was at its ripest during that time and he shared some great combinations with me, so as soon as I hung up I started cooking. This always happens when I talk to Lee. Inspirational conversations.

The fish


Parrot Fish8 to 10 oz skinless parrot fish filet (parrot fish is a form of snapper, but any white flesh fish will do, red snapper, cod, halibut)
2 1/2 oz. canola oil
1 Tbsp unsalted butter
2 Tbsp freshly squeezed lemon juice
kosher salt and freshly ground pepper to taste

1/2 cup of fresh yellow corn kernels
1 garlic clove thinly sliced
1 Tbsp unsalted butter
1/2 cup heavy cream

You can use other types of sausage like linguica, spicy Italian sausage or something similar.
3 oz chorizo 
1 tsp canola oil
 5 basil leaves
2 medium sized shallots (red onion works fine also)
1 tsp extra virgin olive oil
a few drops of freshly squeezed lemon juice
Prepare the fish

Place fish on a plate and pat it dry, season the fileted side of the fish but do not season the skin side yet. Place a sauté pan on high heat, (stainless steel works best), add oil and let it get very “angry,” which means so hot it begins to smoke. Immediately very carefully place your filet seasoned side down. Do not slap the fish onto the pan; gently release it onto the pan and shake your pan gently so oil runs below the fish. Let it cook uninterrupted at high temperature for 4 minutes.

When the edges start getting brown, carefully lift the filet with a spatula to see how brown your fish is becoming. When it is light golden turn the heat down to medium and let it cook for another 3 minutes. Season the side where skin used to be and carefully flip the filet over. Raise the flame to high again and add butter, lemon juice (carefully for it can produce a flame, if it does simply blow onto it until it extinguishes), grab your pan by the handle and carefully tilt it so that all the juices, lemon and butter mixture run together forming a small puddle. With a soup spoon, push your fish toward the top of your pan, trying to keep the fish on the dry edge of the pan so you can baste it with the lemon butter mixture until the skin gets dark golden brown. By now your fish should be cooked To check it, simply press against it. It should feel slightly tense and be pale, shiny white, not clear bright white. Remove from pan and place on a paper towel over a plate to dry the excess oil.

Melt the butter in a heavy-bottomed sauce pan and brown garlic slightly at medium heat. Add corn kernels and sauté for 4 minutes, then add heavy cream and raise heat to high and cook until cream reduces and thickens. You will know it is ready when the cream produces thicker and slower bubbles. Let the pan cool and blend until smooth. Salt and pepper to taste. White pepper works best.

Preheat oven to 400 F
Cut chorizo in 1-inch pieces, heat oil in a pan at medium heat, add the chorizo and brown for 2 minutes, then place pan in the oven and cook for 4 minutes.

Cut shallots in 4 pieces. In a small bowl toss shallots with olive oil and salt and pepper them immediately until they are evenly seasoned and oil-coated. Spread shallots out in a pan, place in oven preheated to 400 F and roast for 6 minutes or until they are dark on the edges and pale in the flesh. Try to leave a bit of crunch on your shallots; the moisture from them will provide a wonderful combination with your basil leaves and chorizo.
To serve

Warm sauce and place on the bottom of a plate, mix shallots and chorizo and mount them over the sauce, place fish on top of everything. To finish, garnish with basil lightly dressed with olive oil and a drop of freshly squeezed lemon juice.


Linda Mensinga, editor Culinary Trends Magazine and contributor to Donne Tempo Magazine contributed this recipe.