Curried corn sauce from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes by Bobby Flay and Joan Schwartz

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Notes about this recipe

  • smccandless on September 12, 2021

    Nice/different alternative to standard grilled halibut. Company-worthy, and make-ahead. Used a seafood stock concentrate, Glace Fruits de mer, from More Than Gourmet, which was a very good base for the recipe. Really not a sauce, but more of a thin "gravy" with corn kernels. Think vinaigrette consistency. Could add finely chopped tomato. Needs to be served very warm (next time keep and serve from cooktop or serve sauce in a warm bowl with fish on top, with a bit more sauce/other to finish the dish). Try repurposing the leftovers into a chowder with the addition of broth, potatoes, leftover fish and a touch of cream.

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