• Ingredients: 38

Seared whitefish with sweet corn, kohlrabi, and tomato compote with extra-virgin olive oil, shallots, sliced, garlic cloves, sliced, plum tomatoes, seeded and diced, kosher salt and freshly ground black pepper, sugar to taste, chopped fresh basil leaves, chopped fresh thyme leaves, small kohlrabi, leaves removed, boneless and skinless whitefish fillets, grapeseed oil, ears white or yellow corn, kernels cut from the cob , cobs reserved.

Ingredients

  • 2 tablespoons plus 1 tsp. extra-virgin olive oil
  • 4 shallots, sliced
  • 4 garlic cloves, sliced
  • 8 plum tomatoes, seeded and diced
  • Kosher salt and freshly ground black pepper
  • Sugar to taste
  • 1/4 cup chopped fresh basil leaves
  • 2 tbsps. chopped fresh thyme leaves
  • 4 small kohlrabi, leaves removed
  • 4 boneless and skinless whitefish fillets
  • 2 tbsps. grapeseed oil
  • 2 ears white or yellow corn, kernels cut from the cob , cobs reserved

For salad:

For dressing and topping:

  • 1/3 cup Asian fish sauce
  • 1/4 cup packed light brown sugar
  • 1 tbsp. finely chopped fresh red chiles
  • 2 tsp. finely chopped peeled ginger
  • 1 garlic clove, finely chopped
  • 5 tbsps. fresh lime juice
  • 2/3 cup coarsely chopped salted roasted peanuts
  • 1/2 cup packed torn basil leaves
  • 1/2 cup packed torn mint leaves

Equipment:

  • an adjustable-blade slicer

Accompaniments:

  • lime wedges; thinly sliced fresh red chiles

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet

Directions

Prepare the compote:

  1. Step 1 In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the shallots and garlic.

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  2. Step 2 Cover and cook the mixture until it is soft. Add the tomatoes, reduce the heat, and continue cooking uncovered until thickened.

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  3. Step 3 Season to taste with salt, pepper, and sugar. Stir in the chopped basil and thyme. The compote will be thick, like tomato jam.

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  4. Step 4 Bring a medium saucepan of salted water to a boil. Meanwhile, with a vegetable peeler, peel off the skin of the kohlrabi and discard; cut each kohlrabi into 1/2-inch wedges.
  5. Step 5 Cook in the boiling water until the tip of a knife pierces through easily, about 10 minutes. Drain and set aside.

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  6. Step 6 Pat the whitefish fillets dry and season generously with salt and pepper. In a large ovenproof skillet, heat the grapeseed oil over medium-high until almost smoking.

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  7. Step 7 Add the fish and cook on both sides until nicely browned, about 4 minutes per side. If necessary to finish cooking the fish, transfer the skillet to the oven for about 5 minutes, or until the fish is slightly firm to the touch.

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  8. Step 8 While the fish is cooking, heat the remaining teaspoon of olive oil in a sauté pan and cook the kohlrabi and corn to heat through, seasoning to taste with salt and pepper.

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  9. Step 9 Place the vegetables in the middle of warmed serving plates. Transfer the whitefish from the oven to the center of each plate, spoon a little compote over each fillet, and serve.

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