Method

• To make the humitas dice the onion and chilli, removing the seeds
• Sweat them down slowly in a heavy based pan
• To remove the corn kernels from their cobs run your knife down the cob from top to bottom
• Put these in the pan and cook for a few minutes
• Add about 500ml water and the corn cobs and cook slowly for about 20 minutes
• Discard the corn cobs and blend the puree until smooth, check the seasoning
• For the Pico de Gallo finely dice the onion and jalapeños and put in a mixing bowl
• Cut the tomatoes into quarters and remove the seeds, then dice them finely
• Mix together with the onion chilli then add the lime juice and some chopped coriander
• Don’t put salt into this until the last minute as the tomatoes this will create excess water in the mix
• To pan fry the gurnard, get a non-stick pan really hot, when it starts to smoke a little bit turn down the heat to medium and add a dash of oil
• Dust the gurnard in a little bit of seasoned flower and add straight to the pan
• It’s important to maintain the temperature of the pan otherwise the fish will stick
• Cook for a few minutes on each side or until a skewer pokes through with no resistance
• To serve put a dollop of the humitas on the plate and place the fish on top followed by a spoon of the Pico de Gallo
• You can garnish with any left-over coriander leaves