Blackened Red Snapper with Corn Relish

Main Course

Recipe courtesy of The Passionate Vegetable Cookbook by Suzanne Landry

Serves 4



  • 1/4 cup fresh or frozen corn
  • 1 cup tomatoes, coarsely chopped
  • 1 avocado, cubed
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 2 limes (one for garnish, one for juicing)
  • 1/2 teaspoon salt

Blackened Red Snapper:

  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon organic cornstarch or arrowroot
  • 4 red snapper fillets, patted dry
  • cooking oil


Blackened Red Snapper with Corn Relish

Blackened Red Snapper with Corn Relish 

Click image to enlarge.



To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice, and salt and refrigerate until ready to serve. 

To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Lightly oil both sides of fillets and press seasoning mix onto both sides.  

Lightly oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky, 2 to 3 minutes per side. Serve with relish and lime wedges.


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