Blackened Snapper with Corn Salsa

Any flaky fish will work in this dish. The corn salsa also makes a delicious dip, served with crispy tortilla chips.

Blackened Snapper with Corn Salsa

Recipe and photograph by Kimme Hargrove

Blackened Snapper
(serves 4)

4 fresh red snapper filets (or any light, flaky fish), 4-6 ounces each
2-3 Tablespoons blackening seasoning (such as Chef Paul Prudhomme’s Blackened Redfish Magic, Zatarain’s Blackened Seasoning or Old Bay Blackened Seasoning)
2 Tablespoons olive oil

Coat fish filets generously with seasoning on both sides.

Heat oil in a large cast iron skillet over medium high heat.

Cook fish for 2-3 minutes depending on thickness. Flip, and do the same to the other side. Remove with spatula when desired flaky consistency is reached.

Serve immediately with corn salsa on top.

Corn Salsa

4 ears fresh corn (or about 4 cups corn kernels)
2 Tablespoons olive oil
4-5 cloves garlic, minced
1/2 cup grape tomatoes, halved
1/2 cup red onion, diced
1/2-1 fresh jalapeño (optional)
1/2 cup fresh parsley, roughly chopped
3 Tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon each salt and pepper

Cut kernels off the cob if using fresh corn.

Heat olive oil in a medium skillet over medium heat. Add corn and sauté 4-5 minutes until liquid is almost fully cooked down. Add garlic and sauté another 1 minute.

Pour corn mixture into a large bowl. Add the remaining ingredients, and stir until fully combined and sugar dissolved.

Best served slightly warm (can zap in microwave right before serving for 30 seconds) or room temperature.

Categories: "YOU'RE INVITED"