29/03/2022

Blackened Creole Fish with Okra, Black Bean and Sweetcorn

Spicy pan fried fish fillets, Creole-style on a bed of Southern okra, beans and corn is real soul food.

Serves:

4 Prep Time: 30 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

4 thin firm white fish fillets (eg. snapper, bream, trevally, ling)
1/2 cup plain flour
lemon wedges, for serving
CREOLE BUTTER
125g butter
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 teaspoon salt
1/4 cup lemon juice
OKRA, BLACK BEAN & SWEETCORN SALAD
1 small red onion, finely sliced
1/4 cup apple cider vinegar
1 corn on the cob, peeled
200g okra
400g can black beans, drained and rinsed
2 tablespoons torn mint
1/4 cup olive oil
sea salt and cayenne pepper, to taste

Method

Coat fish fillets in flour and spread Creole Butter on one side. Heat a frypan until very hot, and cook fish, butter side down for 3-5 minutes until blackened on one side. Spread the other side with Creole Butter while the fish is in the pan, turn over and blacken on the second side. Serve with Okra, Black Bean and Sweetcorn Salad, lemon wedges and sprinkle with cayenne.
CREOLE BUTTER Melt butter and stir in remaining ingredients. Refrigerate until firm but still spreadable (15 minutes). Use as required.
OKRA, BLACK BEAN & SWEETCORN SALAD Combine onion and vinegar in a salad bowl and allow to stand for at least 10 minutes. Boil corn in a pot of salted water for 5 minutes until tender. Remove, retaining the boiling water to blanch the okra for 5 minutes. Drain and refresh under cold water. Use a sharp knife to cut the corn off the cob. Slice the okra, discarding the tops. Combine all ingredients together in the salad bowl. Season with salt and sprinkle with cayenne. Serve with fish.

Tips

Canned corn kernals can be substituted for the fresh corn, and when okra is not available, use green beans.

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