June 01, 2011


Tomato Basil Relish: Toss all ingredients together two hours before serving. Set aside or refrigerate.

Sweet Corn Purée: Cut corn kernels off the cobs. In a saucepan over medium-high heat combine the corn kernels, white wine, chicken broth, garlic and onion. Cook until the liquid reduces by half. In a blender, blend until smooth. With the blender running, gradually (and carefully) add the butter. Season to taste.

Blackened Bass: Preheat the oven to 350°. Lightly dust both sides of the fish filets with the blackening spice. Heat oil in large sauté pan over high heat. Carefully place 3 filets in the pan; reduce the heat to medium and cook for 30 seconds. Flip the filets and continue cooking for another minute.

Transfer the cooked fish to a sheet pan and repeat the procedure with the remaining filets. Place the sheet pan in the oven and bake for 8–10 minutes or until the desired doneness is reached.

Ladle corn purée divided among 6 shallow bowls. Place a handful of spinach leaves in the center of each plate and top it with a fish filet and generous spoonful of relish. Garnish with fresh basil if desired.

Serves 6 for a main course.

Wine Pairing — 2009 Domaine de Bel Air Pouilly Fumé, France. This white is elegant and uplifting. It is light-medium in body with an aromatic intensity of fresh citrus fruits. It has a well-balanced acidity and minerality that will cut through the acid in the tomatoes while dovetailing well with the corn purée.
—Jessica Granatiero, The Savory Grape, East Greenwich

Recipe by Christin Hale, Executive Chef, McCormick & Schmick’s, Providence


Tomato Basil Relish
  • 3 cups diced tomatoes, (about 3 medium)
  • ⅓ cup finely chopped fresh basil, loosely packed
  • 1 tablespoon finely chopped garlic (about 3 cloves)
  • 1 tablespoon extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper to taste
Sweet Corn Purée
  • 3–4 ears fresh corn
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 cloves garlic
  • ½ medium onion, roughly chopped (about ½ cup)
  • 4 tablespoons (½ stick) unsalted butter, cubed and chilled
Blackened Bass
  • 6 (6-ounce) filets striped bass (or other white flaky fish)
  • ½ cup blackening spice or Cajun spice rub
  • 2 tablespoons vegetable oil
  • 2 cups fresh baby spinach
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