Blackened Snapper Gfm Recipe

Prepare Spice Mix

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

Season Fish

Pat snapper fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Press the blackening spice mix evenly onto both sides of each fillet so they are well coated.

Cook Snapper

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot (2–3 minutes). Add 1 tbs neutral oil and 2 tbs unsalted butter; when butter foams and oil shimmers, add fillets presentation-side down (skinless side). Sear without moving for 2–3 minutes until a dark crust forms. Flip carefully and cook 1.5–2 minutes more until internal temperature reaches 130–135°F (54–57°C) for moist fish (adjust to preference). Transfer to a warm plate and tent loosely with foil. Reserve pan drippings for flavor.

Finish

Before serving, squeeze a lemon wedge over each fillet and dust lightly with smoked paprika for color.

Preheat & Prepare Pan

Preheat oven to 375°F (190°C). Grease a 9-inch square or 8-inch cast-iron skillet with 1 tbs melted butter and set aside.

Mix Dry Ingredients

In a medium bowl whisk together cornmeal, flour, baking powder, sugar, and salt until evenly combined.

Combine Wet Ingredients

In a separate bowl whisk milk, eggs, and 3 tbs melted butter until blended. Stir in the corn kernels and grated cheese if using.

Combine & Bake

Fold the wet ingredients into the dry until just combined (do not overmix). Pour batter into the prepared pan or skillet and dot the top with the remaining 1 tbs melted butter. Bake 22–28 minutes until golden and a toothpick inserted into center comes out mostly clean and edges are set. Let cool 8 minutes, then cut into spoonable wedges or scoopable portions suitable for plating with the fish.

Prepare Chard

Wash Swiss chard thoroughly. Remove stems and chop stems into 1/4-inch pieces. Roughly chop leaves; pat dry.

Sauté

Heat 1 tbs olive oil in a skillet over medium heat. Add chopped chard stems and shallot; cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add chopped leaves, a pinch of salt and pepper, and sauté 3–5 minutes until wilted but still bright green. Finish with 1 tsp lemon juice and adjust seasoning to taste. Keep warm until plating.

Cook Corn (if using raw fresh kernels)

If using fresh raw kernels, warm them briefly in a small saucepan with 1–2 tbs stock until just tender (2–3 minutes). If using frozen thawed, no extra cooking needed—use as is.

Blend

Place 1 cup corn kernels and 1/2 cup hot stock into a blender. Blend on high until very smooth (about 1 minute). If a thinner consistency is desired, add a tablespoon or two more hot stock.

Strain & Emulsify

Pass the puréed corn through a fine-mesh sieve into a small saucepan, pressing solids to extract as much liquid and flavor as possible. Over low heat, whisk in 2 tbs light cream and then gradually whisk in the cold butter cubes, one piece at a time, to create a silky emulsion. Season with 1/2 tsp salt, 1/4 tsp white or black pepper, and 1/2 tsp lemon juice if using. Keep warm; do not boil.

Spoon a generous smear or pool of warm corn emulsion onto each plate. Place a portion of warm corn spoon bread slightly off-center. Nestle 2–3 tablespoons of sautéed Swiss chard beside or atop the spoon bread. Place a blackened snapper fillet on the spoon bread or leaning against it. Drizzle a little of the skillet drippings over the fish (optional). Garnish with microgreens or chives and a light dusting of smoked paprika. Serve immediately with lemon wedges.