The Playlist: Summertime and the living is easy. So says … pretty much everyone.
This classic song by George Gershwin - Summertime, from Porgy and Bess - has been covered more than 25,000 times.
Just for fun, let’s hear two dramatically different interpretations from Billy Stewart and Miles Davis as you read on. Enjoy!
Serve With: One perfect glass of crisp, cool, white wine. This summer we’ve been enjoying a Tenshen white blend from California’s Central Coast.
Click on the photos to enlarge them and read the captions.
|Print The Recipe- Pan-Fried Whitefish with Corn-Tomato-Avocado Salad|
|File Size:||229 kb|
Recipe source: Jennifer Olvera for Serious Eats
- 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
- 1 small red onion, minced (about 1/2 cup)
- 1 medium Hass avocado, diced (about 1 cup)
- 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh-squeezed lime juice
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels
- Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice,1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
- Season fish with salt and pepper.
- Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
- Add fish, skin side-down, and cook, pressing gently on back of fillets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
- Flip fish and cook until just cooked through, 2 to 3 minutes.
- Transfer fish to plates, top with salad and serve immediately.