Scott Leysath

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Wednesday, June 25, 2008
Thursday, July 24, 2008


The western U.S. is one of the best places in the world for the fresh produce. I look forward to each new harvest of fruits and vegetables with practically the same anticipation I feel for the opening of hunting seasons. In July and August, farmer’s markets and roadside stands are loaded with stone fruits, melons, peppers, herbs and, my favorite, vine-ripened tomatoes. Not to be confused with the store-bought mealy tomato wannabes, “real” tomatoes can’t be found in December. This recipe puts summertime tomatoes to good use. It’s great with any type of fish, but I prefer firm-fleshed sturgeon, yellowtail or albacore.

Pan-Seared Fish with Corn and Tomato Salsa
4 servings
1  ear of corn, husk and silk removed
1/4  cup red onion, finely diced
1  garlic clove, minced
2  tbls fresh basil leaves, minced
1 1/2  cups fresh tomato, seeded and diced
2  serrano chiles, seeded and minced
2  teaspoons fresh lime juice
1/4  teaspoon salt

4  6 – 8 ounce fish fillets
3  tbls flour
1/2  tsp salt
1/4  tsp cayenne pepper
1/4  cup olive oil

     To prepare salsa, heat remaining oil in a small skillet over medium-high heat. Remove corn kernels from cob and add to heated oil with onion and garlic. Cook for 3 – 4 minutes. Transfer to a small bowl and combine with basil and next 4 ingredients and let stand at room temperature for 30 minutes. Combine flour, salt and cayenne pepper. Dust fish lightly with flour mixture. Heat half of the oil in a medium-hot skillet and brown fish evenly on both sides. Spoon salsa over cooked fish.

Lemon, Lime and Fish -  If you want to add a big burst of flavor to your cooked fish, put a big squeeze of lemon or lime over just before removing fish from flame. Lemon and lime juice livens up the flavor of fresh fish and stimulates the taste buds.

Scott’s website, has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook, in your area or on-line anytime at

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