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Prep
Difficulty
Easy
Time
Estimate
30 mins
Grill the corn first if not already done. Prepare all of the ingredients for each salad. Whisk up each dressing. Mince the jalapeno and toss with the cornmeal, crust the fish. Sear on each side. While the fish cooks, toss each salad. Serve the salads alongside the fish as soon as it is searingly hot.
An easy dressing is tossed with the succulent leaves of purslane and sweet kernels of corn. Also called verdolaga, purslane is a common weed gaining culinary popularity at sustainable farms. If you cannot find purslane, baby spinach or watercress will work well instead.
Sweet, spicy refreshing salad with bursts of cilantro and bits of crunchy pumpkin seeds throughout. Mix and match the stone fruit and berries as available. Nectarines or apricots with blackberries or raspberries could work instead. If you are spice sensitive start with half of a jalapeno and add more to taste.
A light crust of almonds, cornmeal, or a combination of the two makes fish easy and delightful. A little bonus of minced jalapeno adds spice, character and a twinge of excitement in every bite.
