Herbed Butter Fish and Corn Soup

 Herb-Butter Ingredients:

• Three 5 oz filets
• 1 stick of unsalted butter, softened
• 3/4 tsp salt
• 1 squeeze of lemon
• 1 spring of each: sage, rosemary, thyme; fresh and finely chopped. 
• 2 cloves of garlic, finely chopped
• A dash of cayenne powder

Preheat the oven to 425. Finely chop those herbs and garlic while the oven preheats. For as haphazard as I am in the kitchen, I am a stickler for chopping!


Rub the salt into the chopped herbs and garlic.





Mash herb-rub into softened butter. Add a squeeze of lemon and a dash of cayenne and stir. (At this point, you may save the herbed butter and refrigerate for later use.









OR Slather it onto a few pieces of fish (you can see I've used salmon and tilapia) and bake at 425 for 7-10 minutes. Don't put the rack too close to the bottom of the oven or the butter will start to smoke something awful. (Learn your lessons well, folks).

Corn Soup Ingredients:

• 5 ears of corn, husked and kernels sliced off
• 1 finely chopped white onion
• 2 cloves garlic
• 1/4 c half and half
• salt and pepper to taste

Melt butter and saute onion and garlic for about 15 minutes on med-low heat. Add the corn and turn the heat up for as long as it takes you to sweep the floor (after making a giant mess with the corn...), about 2-3 minutes. Cover the corn with water and let come to a boil for 5 minutes.




 Turn the heat off and let sit 10 minutes. Transfer half of the soup to the blender and puree for 15-20 seconds. Add the puree back to the pot, stir in half and half, and salt and pepper to taste.

Delish!