Blackened Snapper Recipe

Prepare Spice Rub

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt and black pepper. Mix thoroughly.

Pat the snapper fillets dry with paper towel. Lightly brush both sides with 2 tbs olive oil. Press the spice rub onto both sides of each fillet, coating evenly.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs butter and swirl to coat. Add the fillets, presentation side down first, and sear without moving for 2–3 minutes until a deep dark crust forms.

Flip the fillets, add the remaining 1 tbs butter to the pan, and continue cooking 1–2 minutes more, spooning melted butter over the fish, until opaque and just cooked through (internal temperature 130–135°F / 55–57°C). Remove to a warm plate and tent loosely with foil while plating.

Make Batter

Preheat oven to 375°F (190°C). Butter or oil four 4-oz ramekins or a small cast-iron skillet and set aside. In a bowl, whisk together eggs and milk until combined. Stir in melted butter.

In a separate bowl, combine cornmeal, flour, baking powder, sugar and 1 tsp salt. Add the dry mix to the wet ingredients and stir until just combined. Fold in 2 cups corn kernels (reserve 1/4 cup for garnish if desired). Batter will be thick.

Bake

Divide batter among prepared ramekins or pour into the skillet. Smooth tops. Bake in preheated oven 18–22 minutes for ramekins (25–30 minutes for skillet) until puffed and set and a toothpick inserted in center comes out clean. Remove and keep warm. If using skillet, cool 5 minutes before slicing into spoonable wedges.

While the spoon bread bakes or fish rests, heat 1 tbs olive oil in a sauté pan over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned.

Add chopped Swiss chard leaves and toss with the garlic and oil. Cook, stirring, until wilted and tender, about 3–4 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Keep warm until plating.

Cook Corn

In a small saucepan combine 1 cup fresh corn kernels and 1 cup stock. Bring to a simmer over medium heat and cook 4–5 minutes until corn is tender.

Blend and Emulsify

Transfer the cooked corn and stock to a blender. Add 2 tbs heavy cream, 1 tbs butter, 1/2 tsp salt, 1/4 tsp white pepper and 1/2 tsp lemon juice. Blend on high until smooth.

With blender running on medium speed, slowly drizzle in 2 tbs neutral oil to create a glossy emulsion. Taste and adjust seasoning. If the sauce is too thick, thin with up to 2 tbs additional stock or water to reach a spoonable, pourable consistency. Keep warm (do not boil) until ready to plate.

Spoon a generous pool of warm corn emulsion onto each plate. Place a portion of spoon bread (one ramekin or a wedge) in the center. Top with a small pile of sautéed Swiss chard beside the bread.

Place a blackened snapper fillet on top of or leaning against the spoon bread. Spoon a little more emulsion over the fish if desired. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.