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.


  • 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
  • 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



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.


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.


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


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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