PAN SEARED COD WITH ROASTED SWEET CORN, AVOCADO AND POTATO HASH

Hi All!  I hope this post finds you doing well this evening.  I think you're going to be really impressed with today's menu.  I wanted to sort of "kick it up a notch" as Emeril would say and test my culinary skills by duplicating a dish WITHOUT a recipe. 

This past weekend, I attended a conference at the Renaissance Hotel and Spa in Montgomery.  If you've ever had the opportunity to stay at a Renaissance Hotel, you know that the hotel is gorgeous and the customer service is top notch.  As such, you would also have to know that the food is totally amazing.  [Kudos to the chefs and wait staff at the Renaissance Hotel for such a wonderful dining experience!!]  We had several meals during our stay there but one in particular caught my attention.  For starters, we had a mixed green salad with sugared walnuts, sliced goat cheese and peppercorn dressing. (Wow!)  This was followed by the special, Day Boat Grouper, which was fresh caught Gulf of Mexico grouper, pan seared and accompanied by avocado and roasted sweet corn hash and topped with beurre blanc sauce. (Double Wow!!)  Of course, I couldn't find this recipe or even one similar to this anywhere online so I figured I would just play around with it and see what I could come up with.  The hash, as it was called, was a odd combination of flavors but with the grouper and the beurre blanc sauce, it worked and it worked well. 

Final Thoughts:  I couldn't find any fresh grouper so I decided to go with cod instead.  Honestly, I think it would have been a little better had I used some fresh grouper because it's a thicker, flakier fillet of fish but aside from that, I think I came pretty doggone close.  By the way, Beurre Blanc is a white wine and butter sauce that is typically served with seafood.  I'm not even going to try to give instructions for the beurre blanc sauce because I created my own little simplified version but here is a link for a video that shows how the beurre blanc sauce is made: http://video.about.com/frenchfood/Beurre-Blanc.htm

Ingredients:

1.  2- 4 oz. pieces of fresh Grouper
2.  1 sweet potato, cut into small chunks
3.  1 Idaho potato, cut into small chunks
4.  1 avocado, cut into small chunks
5.  1 small can of sweet corn, drained
6.  Butter
7.  Olive Oil

Directions:

1.  Mix the potatoes, avocado chunks and corn together in a bowl with a little salt, pepper and olive oil.  Pour the mixture into a casserole dish, cover and bake at 400 degrees for approximately 20 minutes or until potatoes are tender.

2.  Pan sear the grouper (or whatever fish you choose) in a saute pan with butter until browned.  Put fish into a pan or casserole dish and bake for approximately 10 minutes or until fish is done.

3.  For my plate, I served the cod atop the roasted sweet corn, avocado and potato hash just as it was served at the Renaissance.