Blackened Striped Bass With Corn Spoon Bread

Blackened Striped Bass With Corn Spoon Bread and Greens
Quentin Bacon

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Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

unsalted butter, for the pan
2
cups
heavy cream
1/2
cup
yellow cornmeal
1
10-ounce package frozen corn
1
bunch scallions, trimmed and thinly sliced
kosher salt and pepper
2
large eggs, beaten
2
tablespoons
olive oil
4
6-ounce pieces striped bass
1 1/2
teaspoons
Cajun seasoning or blackening spice mix
4
cups
mixed greens

Directions

  1. Heat oven to 375° F. Butter an 8-inch square baking dish.
  2. Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
  3. Remove from heat. Stir in the eggs and spread the mixture in the prepared baking dish. Bake until set and golden brown around the edges, about 35 minutes.
  4. When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat.
  5. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.
  6. Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 61 %
  • Fat 54 g
  • Sat Fat 29 g
  • Cholesterol 363 mg
  • Sodium 767 mg
  • Carbohydrate 27 g
  • Fiber 5 g
  • Sugar 19 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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