Blackened Red Snapper with Corn Relish

Main Course

Recipe courtesy of The Passionate Vegetable Cookbook by Suzanne Landry

Serves 4

Ingredients: 

Relish:

  • 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.

 

Method: 

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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