Cajun Crusted Snapper with Summer Corn Tomato Salad

Snapper, coated with a toasted panko/Cajun spice mixture, baked, and then served with a late summer salad, featuring fresh corn, cherry tomatoes and arugula. This recipe could be doubled or further expanded.

Recipe - Quality Foods

Cajun Crusted Snapper with Summer Corn Tomato Salad

Prep Time30 Minutes

Servings2

Cook Time15 Minutes

Ingredients

2 Tbsp olive oil

1 Tbsp orange juice

2 tsp lime juice

1 tsp honey, or to taste

salt and freshly ground black pepper, to taste

1 cup fresh corn kernels (see Note)

12 cherry tomatoes, each halved

1/4 cup finely diced red onion

1 cup tightly packed baby arugula, or to taste (see Options)

1/3 cup panko

1 tsp Cajun spice (see Note)

2 tsp mayonnaise

2 (5- to 6-oz/140- to 170-gram) snapper fillets, any bones removed (see Options)

lime slices, for garnish

Directions

Combine oil, juices, honey, salt and pepper in a small bowl. In a medium bowl, set the corn, tomatoes, onion and arugula. Refrigerate both until needed.

Place panko in a non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 minutes. Transfer panko to a shallow bowl and let cool. Now mix in the Cajun spice.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Set on the fish fillets. Brush and evenly coat the top of each fillet with 1 tsp mayonnaise. Sprinkle, spread and even top each fillet with some of the panko mixture. Bake the fish 10 to 12 minutes, or until cooked through.

While the fish bakes, to finish the salad, give the refrigerated oil mixture a stir. Now add it to the corn/cherry tomato mixture and toss to combine. Divide and set some salad on one side of each of 2 dinner plates. When fish is cooked, set a piece of it on the other side of each plate, garnish with lime slices, and serve.

Note: One very large cob of corn, after shucking and cutting the kernels off of it, should yield the amount needed here. Cajun spice is sold in our bottled herb and spice aisle.

Options: If snapper fillets the size called for in the recipe are unavailable, buy 1 larger, 280 to 340 gram one, and cut into 2 portions. Instead of arugula, use mixed salad greens in the salad.

30 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 Tbsp orange juice

Simply - Orange Juice, Pulp Free, 1.54 Litre

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$5.69$0.37/100ml

2 tsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

1 tsp honey, or to taste

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

1 cup fresh corn kernels (see Note)

Green Giant - Whole Kernel Corn Niblets, 199 Millilitre

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$2.19$1.10/100ml

12 cherry tomatoes, each halved

Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram

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$5.99$1.76/100g

1/4 cup finely diced red onion

Onions - Red, Unpeeled, 335 Gram

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$2.21 avg/ea$0.66/100g

1 cup tightly packed baby arugula, or to taste (see Options)

Western Family - Baby Arugula Salad, 142 Gram

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$5.69$4.01/100g

1/3 cup panko

Western Family - Panko Bread Crumbs, 227 Gram

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$4.39$1.93/100g

1 tsp Cajun spice (see Note)

Club House - Cajun Seasoning, 120 Gram

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$7.49$6.24/100g

2 tsp mayonnaise

Western Family - Real Mayonnaise, 475 Millilitre

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$4.39$0.92/100ml

2 (5- to 6-oz/140- to 170-gram) snapper fillets, any bones removed (see Options)

Snapper - Fresh Pacific Snapper, 175 Gram

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$3.83 avg/ea$2.19/100g

lime slices, for garnish

Limes - Fruit, Fresh, 1 Each

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$0.99

Directions

Combine oil, juices, honey, salt and pepper in a small bowl. In a medium bowl, set the corn, tomatoes, onion and arugula. Refrigerate both until needed.

Place panko in a non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 minutes. Transfer panko to a shallow bowl and let cool. Now mix in the Cajun spice.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Set on the fish fillets. Brush and evenly coat the top of each fillet with 1 tsp mayonnaise. Sprinkle, spread and even top each fillet with some of the panko mixture. Bake the fish 10 to 12 minutes, or until cooked through.

While the fish bakes, to finish the salad, give the refrigerated oil mixture a stir. Now add it to the corn/cherry tomato mixture and toss to combine. Divide and set some salad on one side of each of 2 dinner plates. When fish is cooked, set a piece of it on the other side of each plate, garnish with lime slices, and serve.

Note: One very large cob of corn, after shucking and cutting the kernels off of it, should yield the amount needed here. Cajun spice is sold in our bottled herb and spice aisle.

Options: If snapper fillets the size called for in the recipe are unavailable, buy 1 larger, 280 to 340 gram one, and cut into 2 portions. Instead of arugula, use mixed salad greens in the salad.