Blackened Striped Bass With Corn Spoon Bread

striped-bass
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 740 calories
    • Calories 61 calories from fat
    • Fat 54 g
    • Sat Fat 29 g
    • Cholesterol 363 mg
    • Sodium 767 mg
    • Protein 42 g
    • Carbohydrate 27 g
    • Sugar 19 g
    • Fiber 5 g
  • February 2008

Ingredients

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