I love the ease of oven roasting fish fillets, so I developed this recipe when my favorite supermarket seafood department had beautiful pink steelhead trout fillets. The simply prepared fillets are topped with a roasted corn and tomato remoulade sauce, making this a dish worthy of company.

I’ve paired this sauce with salmon, but it is wonderful with all types of fish and is also great with fried catfish, crab cakes, and pan-seared scallops. You’ll have leftover sauce, so toss it with some boiled, peeled shrimp and serve on a bed of lettuce for a delicious salad.

• 1 3/4 cups corn niblets (2 to 3 ears fresh corn, 1 3/4 cups frozen or 1 11-ounce can drained corn niblets)
• 1 medium tomato, diced
• Salt and pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons ketchup, chili sauce or cocktail sauce
• 1 tablespoon grainy or Dijon mustard
• 2 green onions, chopped
• 1 teaspoon dry or 1 tablespoon fresh chopped parsley
• 1 teaspoon Worcestershire sauce
• 4 6-ounce salmon fillets*
• Cajun seasoning, to taste

Preheat oven to 400 degrees F. Spread corn and diced tomatoes on a baking sheet that has been covered with aluminum foil. Season with salt and pepper and roast for 10 to 15 minutes. Remove from oven, scrape into a medium bowl and set aside to cool. When cool, add lemon juice, mayonnaise, sour cream, ketchup, mustard, green onions, parsley and Worcestershire. Cover and refrigerate until ready to use.

Line a baking sheet with aluminum foil. Place fish on the baking sheet, skin side down, and sprinkle to taste with the Cajun seasoning. Bake at 400 degrees F for 10 minutes. Remove from baking sheet, slipping a metal spatula between the skin and flesh of the fish, leaving the skin behind. Place on individual dinner plates and top with 1/4 cup of the remoulade sauce.

Makes 4 servings.

Note: Leftover sauce can be kept in a sealed container for up to 1 week.

*Grouper, mahi mahi, or other firm-fleshed fish can be used in place of the salmon