Blackened Snapper Recipe
gfm Corn Spoon Bread, Swiss Chard, Corn Emulsion
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Ingredients
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Blackened Snapper
GFM Corn Spoon Bread (cornbread-style spoon bread)
Swiss Chard
Corn Emulsion
Method
Blackened Snapper
- 1
Make the blackening spice
In a small bowl combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Mix thoroughly and set aside.
- 2
Season the fish
Pat the snapper fillets very dry with paper towels. Generously coat both sides of each fillet with the blackening spice, pressing lightly so the spice adheres. Let rest at room temperature for 10 minutes while you prepare other components.
- 3
Cook the snapper
Heat a large cast-iron skillet or heavy stainless pan over medium-high heat until very hot (2–3 minutes). Add vegetable oil and 1 tablespoon of butter; swirl to coat. Add fillets to the pan (do not overcrowd) and cook undisturbed for 2–3 minutes until a dark crust forms. Flip carefully and add remaining 2 tablespoons butter; spoon melted butter over the fillets and cook another 2–3 minutes until cooked through (internal temperature ~135–140°F / 57–60°C) and crusty. Remove to a warm plate and tent loosely with foil while finishing the rest.
- 4
Finish
When ready to serve, squeeze a lemon wedge over each fillet.
GFM Corn Spoon Bread (makes 6–8 spoon portions)
- 5
Preheat and prepare
Preheat oven to 375°F (190°C). Butter or grease six 6-oz ramekins or a 9x9-inch baking dish. If using ramekins, place on a baking sheet.
- 6
Mix dry ingredients
In a medium bowl whisk together cornmeal, flour, baking powder, sugar, and salt until evenly combined.
- 7
Mix wet ingredients
In a separate bowl whisk eggs, milk, buttermilk, and melted butter until smooth.
- 8
Combine and add corn
Pour wet mixture into dry ingredients and stir just until combined. Fold in fresh corn kernels and grated cheddar if using. Batter will be pourable but slightly thick.
- 9
- 10
Serve
Spoon warm spoon bread on plates as a base for the snapper.
Swiss Chard
- 11
Prep the chard
Separate stems from leaves. Chop stems into small pieces and roughly chop leaves. Pat dry if needed.
- 12
Sauté
Heat olive oil in a skillet over medium heat. Add diced shallot and cook 1–2 minutes until translucent. Add chopped chard stems and cook 2–3 minutes until they begin to soften. Add garlic and cook 30 seconds until fragrant. Add chopped leaves, a pinch of salt and pepper, and sauté 3–4 minutes until wilted but still bright green.
- 13
Finish
Remove from heat, stir in lemon juice, adjust seasoning to taste. Keep warm for plating.
Corn Emulsion
- 14
Cook corn
Place 1 cup corn kernels and 3/4 cup warm stock in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–4 minutes to tenderize the corn. Remove from heat and let sit a minute to slightly cool.
- 15
Blend into emulsion
Transfer corn and stock to a blender. Blend on high until smooth, adding heavy cream if using, and then stream in the cold cubed butter through the lid’s pour hole while blender runs to create a glossy emulsified sauce. If needed, add a little more warm stock to reach a smooth spoonable consistency.
- 16
Season and strain
Taste and season with salt, pepper, and optional lemon juice to brighten. For an extra-silky texture, press the emulsion through a fine mesh sieve into a small saucepan, discarding solids. Keep warm over low heat; re-whisk or briefly re-emulsify before plating if it separates.
