Blackened Red Snapper
with Corn Relish
This spicy snapper is balanced with a cool summer relish of corn, tomatoes, and avocados. Substitute other filets such as catfish if you wish, as long as they are firm and thick.
4 red snapper filets
¼ tsp each of thyme, oregano, cayenne, paprika, ground black pepper
½ tsp onion powder
½ tsp arrowroot or organic cornstarch
¼ cup fresh or frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
¼ cup red onion, minced
¼ cup cilantro, chopped
2 cloves garlic, minced
2 limes (one for garnish, one for juicing)
½ tsp salt
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. Press both sides of filets in mixture and set aside.
Preheat 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. Serve with relish and lime wedges.
Bites of Insight: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.
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