Donna's Balsamic Blueberry Glazed Whitefish with Tarragon Honey Buttered Corn on Cob

Dear Friends, today's meal represents the best of the sea and the land.  My Balsamic Blueberry Glazed Whitefish is so simple it takes 5 minutes to prepare, if that, and 15 minutes to bake.  The sides include my Tarragon Honey Buttered Corn on the Cob, freshly picked from a local farm.  Rounding out the meal are fresh garden lettuce, cucumbers and tiny cherry tomatoes.  I hope that you find these recipes tasty additions to your summer menu and, as always, I appreciate your feedback!  Best, Donna:

Donna's Balsamic Blueberry Glazed Whitefish with Tarragon Honey Buttered Corn on Cob

Ingredients:

1 pound whitefish fillet

Olive oil

Salt and pepper to taste

1 cup blueberry jam, preferably homemade, and warmed in microwave to slightly melt 

1/4 cup balsamic vinaigrette 

2 cobs of fresh corn, microwaved for five minutes removing leaves and silk after cooking

1/2 cup soft butter

1/2 cup honey

2 teaspoons Tarragon leaves

Method:

Preheat oven to 400° F.  Place whitefish skin-side down on foil-lined cookie sheet sprayed with cooking oil.  Season fish by drizzling with olive oil, and add salt and pepper to taste.  Mix jam and vinaigrette and spoon on top of fillet to cover. Bake for 15 minutes and remove promptly.

Mix soft butter with honey and spread on cooked fresh corn.  Sprinkle with salt, pepper and Tarragon leaves.  Serve immediately.

Makes 2 servings.