Corn-Crusted Tilefish with Achiote Shrimp Recipe | James Beard Foundation
James Beard House featured chef Ivy Stark blends old world Mexican flavors with innovative preparations and seasonal ingredients in this satisfying
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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
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