Seared Snapper, Corn, and Onion Salad with Creamy Lime Cumin Dressing
By Paula Deen
JUMP TO RECIPE
Featured in:
At the Southern Table
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2
Ingredients
Seared Snapper Corn, and Onion Salad
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small onion, cut into ½-inch-thick rings
- 3/4 cup fresh corn kernels
- 2 skinless red snapper fillets
- 2 tablespoons, divided, olive oil, divided
- 6 cups torn romaine lettuce
- 3/4 cup chopped tomato
Creamy Lime Cumin Dressing
- 1 cup sour cream
- 1 1/2 cup whole milk
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon sugar
Directions
Seared Snapper Corn, and Onion Salad
In a small bowl, whisk together chili powder, cumin, salt, garlic powder, and pepper; sprinkle onto onion, corn, and fish.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook for 2 minutes. Add corn; cook for 1 minute. Remove from skillet.
Add remaining 1 tablespoon oil to skillet. Add fish; cook until fish flakes easily with a fork, about 3 minutes per side. Break into 1-inch pieces.
Divide lettuce, tomato, onion, corn, and fish between 2 plates; serve immediately with Creamy Lime Cumin Dressing.
Creamy Lime Cumin Dressing
In a small bowl, whisk together all ingredients. Cover and refrigerate for at least 2 hours before serving or for up to 3 days.
