courtesy of Tom Douglas, recipe per Gay Gilmore
Simple, fast and fresh recipe for all kinds of grilled fish. Tom uses it for salmon, but it can be used for any white fishIngredients
3 cups fresh corn kernels (right off the cob)
1 cup blueberries
4 teaspoons champagne vinegar or 4 teaspoons other mild vinegar
2 teaspoons fresh lemon or lime juice
6 tablespoons extra virgin olive oil
fresh ground black pepper
1 bunch basil leavesMethod
- Blanch the corn in boiling salted water for 2 minutes and then plunge into ice water bath.
- Drain and put in a bowl.
- Add blueberries, vinegar, olive oil, and mix gently.
- Season to taste.
- Just before serving cut the basil in a chiffonade (thin strips) and stir.