4 ears fresh corn
2 tablespoons grapeseed oil
4 tablespoons red bell pepper, small dice
4 tablespoons poblano pepper, small dice
4 tablespoons yellow onion, small dice
3 pints Redfish Sopa Base, recipe follows
1 pound redfish, medium dice
kosher salt, to taste
black pepper, to taste
3 limes
1 tablespoon fresh cilantro, minced
1/2 tablespoon fresh thyme, minced
1 avocado, medium dice
6 corn tortillas, cut into strips and fried
Servings: 6
1. Cut the corn kernels from the cobs.
2. Heat the oil in a small saucepan. Sauté the bell pepper, poblano, corn kernels and onion for 1 to 2 minutes.
3. Add the redfish sopa base and bring to a boil. Reduce to a simmer, add the redfish and continue to simmer for 2 minutes. Season with salt and pepper.
4. Ladle the soup into serving bowls. Squeeze the juice of half a lime over each bowl of soup. Sprinkle with the fresh herbs and top with the diced avocado and fried tortilla strips.
2 tablespoons grapeseed oil
4 tablespoons red bell pepper, small dice
4 tablespoons poblano pepper, small dice
4 tablespoons yellow onion, small dice
3 pints Redfish Sopa Base, recipe follows
1 pound redfish, medium dice
kosher salt, to taste
black pepper, to taste
3 limes
1 tablespoon fresh cilantro, minced
1/2 tablespoon fresh thyme, minced
1 avocado, medium dice
6 corn tortillas, cut into strips and fried
Servings: 6
1. Cut the corn kernels from the cobs.
2. Heat the oil in a small saucepan. Sauté the bell pepper, poblano, corn kernels and onion for 1 to 2 minutes.
3. Add the redfish sopa base and bring to a boil. Reduce to a simmer, add the redfish and continue to simmer for 2 minutes. Season with salt and pepper.
4. Ladle the soup into serving bowls. Squeeze the juice of half a lime over each bowl of soup. Sprinkle with the fresh herbs and top with the diced avocado and fried tortilla strips.
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