For dessert after the main course (above), Allen likes carrot cake topped with pineapple and papaya.

Preheat oven to 350-F. Mix first 3 ingredients in small bowl. Sprinkle over fish. Divide oil between 2 heavy large ovenproof skillets over medium heat. Add 4 fish fillets to each skillet and cook until bottoms are brown, about 3 minutes. Transfer fish to large platter. Divide leek, corn and wine between same skillets and bring to boil, scraping up any browned bits. Place 4 fish fillets, browned side down, atop vegetables in each skillet. Bake until fish is cooked through, about 10 minutes.

Transfer fish to plates. Combine all vegetables and liquid in 1 skillet. Add lime juice to vegetables. Add butter and whisk over low heat until melted. Season with salt and pepper. Spoon vegetables with sauce alongside fish and serve.