Blue Corn-Encrusted Haddock

2, 8-ounce haddock filets with skin on
1/4 cup blue corn flour
2 ounces vegetable oil
1/4 cup white wine
1 clove chopped garlic
1 teaspoon chopped shallots
2 dashes Tabasco
pinch of fresh chopped thyme
juice of 1/4 lemon
1/4 cup heavy cream
1/4 cup salted butter, cut into 6 pieces
1/2 avocado, medium dice
1 each, yellow and red heirloom tomatoes, sliced into
4 rings
1 ounce virgin olive oil

Preheat oven to 400 degrees. Salt and pepper fish liberally on both sides and
coat side without skin with corn flour. Heat medium pan to medium high and add
vegetable oil. Sear fish on coated side till golden brown (2 to 3 minutes). Flip
fish and place in the oven for 8 minutes or until it flakes easily. For sauce: In
a medium sauce pot, add wine, garlic, thyme, Tabasco, lemon and shallots. Heat at
medium on stovetop until it reduce by a quarter. Add cream and reduce to sauce
consistency and turn off flame. Whip in butter until smooth. Add avocado.
Plating: Place alternating tomatoes to form a ring in the middle to the plate.
Sprinkle salt on the tomatoes. Drizzle virgin olive oil. Place the fish on top.
Finish with butter sauce. Garnish with basil and cracked black pepper. Serves 2.

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