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Snapper and corn salad

Florida Snapper over corn salad with roasted grape tomatoes

This is one of those dinners where there really isn’t a recipe — just a bunch of instructions. Buy as little or as much snapper as you need. I would say 6-8 ounces per person.

Snapper and corn salad

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By Mrs. Kossenfloffer Serves: 3-4

This is a perfect summer dinner. You can cook the corn anyway you like. I love it grilled, but didn't feel like doing the whole charcoal grill thing for three ears of corn. So I just boiled them for about three minutes and then stuck them in an ice bath to stop the cooking.

Ingredients

  • Snapper fillets, skin on, 6-8 ounces per person
  • Kosher salt, to taste
  • Paprika, to taste
  • Freshly ground black pepper to taste
  • Lemons, for serving
  • FOR THE CORN SALAD
  • 3 ears of corn, cooked and then remove the kernels from the cob.
  • 1/3 cup red onion, finely chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

1

To cook the fish, simply pat dry and season the flesh side with salt and a sprinkling of paprika. In a non-stick skillet, over medium-highish heat, heat a touch of olive oil and place the snapper in the pan skin side down. After about 3-4 minutes you will see the edges of the snapper are starting to look opaque. You want the skin to be crispy, so take a peek at the skin. If it looks good, flip it and cook for just another minute or two. Remove from pan.

2

To make the corn salad, cook the corn anyway you like — grill it or boil it. Remove the kernels from the cob and place into a mixing bowl. Add the onion, parsley, vinegar, oil and slat and pepper and toss to combine.

3

Place the corn on a plate and top with the fish. Serve with lemon wedges.

Notes

I made a quick tartar sauce too. Just mayo, chopped cornichons and capers, plus fresh lemon juice and salt and pepper.

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