Snapper with Skillet Corn and Summer Crab Salad
From Voyagers in Orange Beach
Chef Brody Olive loves using cast-iron pans for dishes like these. “All of mine were passed down from my grandmothers, so every time I cook with them I can’t help but think of all the mouths fed from these pans. I can see my grandmothers shuffling around the kitchen dodging kids and running us out of the kitchen. These ladies were multitasking wizards!”
1 pound fresh jumbo lump crab meat
4 tablespoons extra virgin olive oil, divided
1 tablespoon aged sherry vinegar
1 small red bell pepper, julienned
1 small shallot, shaved
1 tablespoon finely sliced chives
2 lemons, zested and juiced
salt and pepper, to taste
6 ears local silver king corn
1 small golden bell pepper, julienned
1/2 pint heirloom cherry tomatoes, halved
2 cloves garlic, minced
1 bunch parsley, torn
2 tablespoons butter
4 6-ounce fillets of Gulf red snapper
1 lemon, sliced
2 radishes, shaved
1. Pick crab with your hands to remove any remaining shells. In medium mixing bowl, add crab, 3 tablespoons olive oil, sherry vinegar, red bell pepper, shallot, chives, lemon zest and juice. Season with salt and pepper and gently stir to combine. Cover and place in fridge.
2. Heat a cast-iron skillet over medium heat and add 1 tablespoon olive oil. Remove the corn from the cob and add to the pan along with golden bell peppers, cherry tomatoes (reserve a few tomatoes for garnish), garlic and torn parsley. Season with salt and pepper. Saute for 4 – 5 minutes, stirring regularly, then reduce heat to low and allow corn to caramelize for 12 – 15 minutes, stirring occasionally.
3. In large saute pan, heat 2 tablespoons of butter over medium-high heat. While pan is heating, season snapper fillets with salt and pepper on both sides. Sear snapper fillet for 3 minutes on one side. Flip and cook for about 2 more minutes. (Chef advises you cook fillets for 5 minutes per inch of thickness). Squeeze lemon over fish and remove from heat.
4. Place skillet corn in the center of each plate, and then lay snapper on top. Spoon crab salad over the snapper. Garnish with shaved radish and reserved cherry tomatoes. Serves 4