To Prepare the Relish:
Combine the peaches, lime juice, jalapeño and chives in a mixing bowl. If you want a more spicy relish, add some of the jalapeño seeds. Season to taste with salt and pepper.
To Prepare the Pudding:
Heat canola oil in a saucepan, add onions and garlic and cover. Sweat the onions and garlic over low to medium heat until translucent. Add roasted corn kernels and cook for 8–10 minutes. Add contents of saucepan to blender and purée until very smooth. Return to saucepan and bring to a boil. Reduce heat and simmer until it reaches a thick consistency. Add the mixed herbs, butter and season with salt, pepper and lime juice.
To Prepare the Fish:
Preheat grill on high for 15–20 minutes or prepare coals. Spray grill with cooking oil. Season fish liberally on both sides with salt and pepper. Place fish on grill, top side down first. Grill for 7–10 minutes on each side. Remove from grill.
Serve fish atop corn pudding and garnish with a small spoonful of peach relish. Serves 4 as a main course.
WINE PAIRING: 2011 Jean Paul Brun Beaujolais Blanc Chardonnay. The rebel of Beaujolais, JPB uses only his native yeast rather than the cultured yeast used by many in the region. As a result, with the limestone soils and warm climate, this unoaked Chardonnay offers a rich chalky texture, refreshing acidity and subtle fruit, perfect to complement this dish. – Peter Andrews, Grapes & Grains, Barrington
Recipe by Jonathan Cambra, executive chef, Boat House Waterfront Dining, Tiverton, RI.