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  • Writer's pictureChef Simeon Hall Jr.

Spice Rubbed Snapper

Spice Rubbed Line Caught Snapper, Roasted Tomato “Piri Piri”, Corn Three Ways, Shaved Summer Vegetables Serves 4


4 each 6 oz center-cut snapper fillet

Spiceology BK Cajun Blackening Blend (available at

Grapeseed oil for frying

1lb cherry tomatoes

¼ cup EVOO

1 red bell pepper, cleaned and large diced

3 red Fresno chili peppers, large diced

2 stalks organic celery, large diced

½ yellow onion, large diced

1 tsp fresh thyme leaves

¼ peeled, chopped fresh ginger

3 cloves of garlic

Grapeseed oil for sautéing

¾ cup champagne vinegar

2 ears fresh summer corn

½ cup Juanita’s Mexican style hominy, liquid removed (available at

½ cup Marsh Hen Mill yellow grits (available at

1 cup whole milk

1 cup Low sodium Chicken stock

2 tbsp salted butter

1 each organic carrots, turnips, jumbo asparagus (Use what ever is in season)

1 tbsp EVOO

Juice from 1 lemon

Zest from 1 lemon

Salt and Pepper to taste

Method of Preparation

Fish – Preheat your oven to 375°F. Liberally dust the snapper with the blackening spice and allow to sit for about 10 minutes. Meanwhile, heat a large nonstick or cast-iron skillet over medium high heat. Then very sparingly add the grapeseed oil just to lubricate the pan. Gently place the fish into the hot skillet and char the fish evenly on each side about 1 minute each. Then finish in the oven for about 7 minutes or until the fish is properly cooked.

Piri-Piri Sauce- Preheat a large skillet over medium-high heat. Toss the cherry tomatoes in the EVOO and place in the oven for about 9 minutes at 375. In the hot skillet add the oil then add the garlic, celery, onion, ginger, Fresno and sautee until slightly coloured. While still hot add these items, the thyme, vinegar and roasted tomatoes to a blender and puree. Reserve

Corn 3 ways- In a large pot add the milk, stock and butter and bring to a boil. Then add the grits by whisking in slowly. Cover and cook for about 25 minutes over low heat. Fold in the hominy and fresh corn. Season to taste.

Shaved Summer vegetables- Using a vegetable slicer, mandolin, a safety guard, and cut glove (all available at shave your summer vegetables, very thinly. Add them to a bowl of ice water. Just before serving remove from the water, dry, and season with salt and pepper. Toss with lemon zest, lemon juice and EVOO

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