How To Make Corn & Butter Bean Salad with Pan-Roasted Fish - Best Recipe | Charleston Magazine
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Cooking tools:
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Ingredients
- 1 cup sea salt
- 1 gal. water
- 1 lb. fresh butter beans
- 6 ears corn, kernels cut off and reserved
- 3 (4 oz.) jars diced pimientos, strained and liquid discarded
- 1 cup Glass Onion house dressing (recipe follows)
- 1 Tbs. sea salt
- 1 Tbs. freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 Tbs. Creole mustard, or other whole grain mustard
- 2 tsp. minced garlic, about 2 medium garlic cloves
- 2 tsp. minced shallot, about 1/2 medium shallot
- 1½ tsp. fresh lemon juice
- 3/4 cup vegetable oil
- 1/3 cup extra-virgin olive oil
- 2 tsp. Diamond Crystal kosher salt
- 2 tsp. freshly ground black pepper
- 4 oz. good butter
- 4 (6 oz.) fish filets
- Diamond Crystal kosher salt
- Freshly ground black pepper
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