Corn-Crusted Tilefish with Achiote Shrimp | James Beard Foundation

Name: Corn-Crusted Tilefish with Achiote Shrimp | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 bunch basil, on stem; 1/2 bunch cilantro, on stem; 1/2 bunch mint, on stem; 2 tablespoons olive oil; 2 cups cooked white rice; 6 cups fresh corn kernels; 8 five-ounce filets of tilefish, red snapper, or sea bass with the pin-bones removed; 4 large, cold egg whites; About 3/4 cup Wondra flour; Blended oil or olive oil as needed; Salt; freshly ground pepper; 1 tablespoon blended oil or olive oil; 3 cups fresh corn kernels; 1 jalapeño pepper, stemmed, seeded, and minced; 1 Thai chile, stemmed seeded, and minced; 1 garlic clove, minced; 3 tablespoons fresh cilantro, chopped; 1/2 pound medium shrimp, peeled and deveined; 2 tablespoons blended oil or olive oil; 1 teaspoon achiote paste

www.jamesbeard.org

James Beard House featured chef Ivy Stark blends old world Mexican flavors with innovative preparations and seasonal ingredients in this satisfying corn-crusted tilefish recipe.

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Ingredients

1/2 bunch basil, on stem
1/2 bunch cilantro, on stem
1/2 bunch mint, on stem
2 tablespoons olive oil
2 cups cooked white rice
6 cups fresh corn kernels
8 five-ounce filets of tilefish, red snapper, or sea bass with the pin-bones removed
4 large, cold egg whites
About 3/4 cup Wondra flour
Blended oil or olive oil as needed
Salt
freshly ground pepper
1 tablespoon blended oil or olive oil
3 cups fresh corn kernels
1 jalapeño pepper, stemmed, seeded, and minced
1 Thai chile, stemmed seeded, and minced
1 garlic clove, minced
3 tablespoons fresh cilantro, chopped
1/2 pound medium shrimp, peeled and deveined
2 tablespoons blended oil or olive oil
1 teaspoon achiote paste