Grilled Sea Bass, Peas with Prosciutto, and Corn Pancakes ~ French Fridays with Dorie

Grilled Sea Bass

Once again, we bought fresh-caught Sea Bass on the docks of the Channel Islands Farmers' Market from Fresh Fish Fanatics.  Its perfect snowy white flesh needed only a sprinkling of spices before going on the grill.  John used Sunny Spain Seasoning and a bit of salt and grilled the fish over a medium flame for 5 minutes per side.

Peas with Prosciutto

Clean and shell 1 pound of English Peas - these were fresh from our garden
Blanch in boiling water for 5 minutes, then strain.

In a medium skillet over medium heat, saute:
2 Tablespoons Olive Oil
1 Shallot, finely minced
2 slices Prosciutto, finely chopped - I used kitchen shears

When Shallots are softened, stir in Peas.
Add leaves from 2 stems of Thyme
Salt and Pepper, to taste
Continue to cook for 10 minutes, stirring often

Corn Pancakes

Ingredients in the blender ~ ready to whip!

This week's French Fridays with Dorie challenge is for Corn Pancakes.  I have to admit I was less than enthusiastic about making these because I thought they'd be bland and boring.  I added pepper to the four ingredients for the recipe:  a can of corn, eggs, flour, and salt.  All of these are whipped together in a blender in a matter of minutes, then fried.  That's it.  

Of course, Dorie had them with Creme Fraiche and Caviar.  I wanted to add some flavor to these and kept thinking they reminded me of tortillas, so I topped them with Mexican Restaurant Style White Cheese Dip and diced tomato and avocado.  I have to say that they were better and more flavorful than I expected.  

Bon Appetit!

California Brown Pelican swimming ~ Channel Islands Harbor, CA