Blackened Striped Bass Recipe

Prepare spice rub

In a small bowl combine paprika, garlic powder, onion powder, dried thyme, black pepper, cayenne and kosher salt. Stir to blend evenly.

Season fish

Pat the striped bass fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Evenly coat both sides of each fillet with the blackening spice mix, pressing gently so the rub adheres.

Cook

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs unsalted butter and swirl. Place fillets in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip, add remaining 1 tbs butter, and cook 1–2 minutes more, or until internal temperature reaches 125–130°F (52–54°C) for medium. Remove to a warm plate and tent loosely with foil.

Preheat and prepare pan

Preheat oven to 375°F (190°C). Butter an 8x8-inch baking dish or 6 individual ramekins and set aside.

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk whole milk, buttermilk, eggs and melted butter until smooth.

Combine and add corn

Pour wet mixture into dry ingredients and stir until just combined. Fold in the fresh corn kernels and creamed corn (if using). Do not overmix.

Bake

Pour batter into prepared dish(es) and smooth the top. Bake in preheated oven 30–35 minutes for an 8x8 dish (20–25 minutes for ramekins), until the top is golden and a toothpick inserted in center comes out clean. Let rest 5–10 minutes before spooning or cutting into portions.

Prepare chard

While the spoon bread bakes, wash Swiss chard well. Roughly chop leaves and thinly slice stems (if using).

Sauté

Heat 1 tbs olive oil in a sauté pan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add chopped chard and stems, toss to coat in oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring, for 3–5 minutes until wilted but still bright green. Finish with 1 tsp lemon juice and remove from heat.

Simmer corn

Place 1 cup fresh corn kernels and 1 cup stock in a small saucepan. Bring to a simmer over medium heat and cook 4–5 minutes to soften the corn. Remove from heat and let cool slightly.

Blend and strain

Transfer corn and stock to a blender. Add heavy cream, 2 tbs butter, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp white pepper. Blend on high until completely smooth and emulsified, about 45–60 seconds. For an ultra-silky emulsion, pass the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Adjust seasoning to taste.

Keep warm

Return the strained emulsion to the saucepan and keep on very low heat, stirring occasionally, until ready to plate. Do not boil.

Spoon a pool (about 3–4 tbs) of warm corn emulsion to the center of each plate.

Spoon a generous portion of corn spoon bread (one or two spoons or a slice from the baking dish) onto the emulsion.

Nestle a sautéed portion of Swiss chard alongside the spoon bread.

Place a blackened striped bass fillet on top, leaning slightly against the spoon bread so the crust is visible.

Finish with a few drops of any reserved melted butter from the pan, scatter sliced chives and microgreens over the fish, and serve immediately.