Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra

I was in the mood for fish and hadn't taken anything that hubs had caught out of the freezer so I had to do the unthinkable... buy fish! He doesn't like for me to pay for food that we can get for "free" but this Triggerfish looked soooooo good and was both fresh & local at my neighborhood Harris Teeter (aka my favorite grocery store). Triggerfish is a flaky white fish that is relatively dense and the meat is much sweeter than it is "fishy". If you have the opportunity to try it, you should! But, if you can't find Triggerfish, any white fish could be used in this recipe (flounder, trout, redfish, seabass, grouper, snapper, even Tilapia - if you are into eating farm raised fish which we do not do in our house!) Just brush it with olive oil or cooking spray and season pretty heavily (I could have gone a little more in hindsight) with any combination of blackening or creole seasoning. I used Seafood Magic, Tony Chachere's Spices & Herbs blend which I have found is better for blackening (I usually have the original blend on hand, which is an excellent go-to seasoning salt - sooo good in scrambled eggs, etc.), & Zatarain's Big & Zesty Creole seasoning (this stuff is a must in gumbo!). Let it sit out for 10-15 mins at room temp before you cook it.

If you like fried okra & you haven't tried roasted okra, you are really missing out! It is just as crispy and flavorful without all the mess of frying (also without the carbs from the breading and calories from being completely submerged in oil). Just rinse it, cut off the ends, and cut it in half long ways. Then drizzle it with olive oil and season with salt, pepper, and Tony's. Put it in a 425 degree oven for 20-25 minutes, stirring once. It will shrink as it cooks. (Also, try not to crowd the pan like it did, it keeps it from getting quite as crispy.)

I had leftover corn dip from the Super Bowl (yay- shortcut!). This dip is super easy to make. Just soften cream cheese, stir in frozen sweet corn (fresh is best when in season), diced jalapeno peppers, and shredded cheddar. (You can also include the bell pepper, green onion, and chorizo or cooked bacon, but I didn't because not everyone likes them.) Bake it in a casserole dish at 375 for 30 minutes if you are making as dip and serve it hot with Fritos scoops (the chip of all chips in my opinion). 

Or if you are making this creamed corn without having leftover dip, skip the oven step. Start by chopping up some orange bell pepper (red is prettier, I just didn't have any), chorizo sausage (or you can use bacon), and green onions and throw them in a sauce pan over medium heat. You don't need oil or butter, some fat will render out of the chorizo. After about 5 minutes add the corn dip ingredients (all but the shredded cheese) and milk. Note: you can leave out the sausage if you have a non-meat eater & use a tbsp of butter. Also the jalapenos can be omitted if you don't like spice or the seeds left in if you really do!






Cook over medium heat, stirring occasionally to prevent sticking and burning on the bottom, for about 20 minutes. Add the shredded cheese and cook for a few minutes more until melted well incorporated. Salt and pepper to taste.




I used to try not to cook fish inside to avoid my house smelling like it, but: 1. this fish isn't fishy smelling, & 2. Rewined candles  can conquer pretty much all less-pleasant aromas (man they smell so good- personal favs are currently Rose and Merlot)! You can grill the fish, but then it's grilled and not blackened and you miss on some of that flavor from that crust forming in the hot pan. When your okra and corn are about 5 minutes from being done, melt a tbsp of butter in you cast iron. Once its hot, put your fish in. It should sizzle pretty good. Using a metal spatula, flip it over after about 2-3 minutes depending on the thickness of the fillets. Let the fish sear another 2-3 minutes on the other side then remove it from the pan. Throw a small dollop of butter on top while the fish rests and you plate up the rest of your meal.

Now all that is left is to enjoy this delicious fish, creamy corn with a kick, and crispy okra! You will have leftover corn which is best reheated on the stove with the addition of a splash of milk and stirring often, but you can use the microwave. I garnished with a few fresh chopped green onions because I love them and cut a few too many for the corn. Like most meals, I pair it with a glass of Pinot Grigio because that is my favorite (Cupcake since its been on sale at the Teeter for $8), but any white wine you choose will go nicely (I'd just avoid a super oakey Chardonnay).

Blackened Triggerfish with Jalapeno Creamed Corn & Roasted Okra 
Serves 2 (corn serves 4), 475 Calories per serving
Prep : 10 minutes, Cook time: 25 minutes

• 2 Triggerfish fillets or similar white fish
• creole/blackening seasoning of choice
• 1 tbsp oil or spray 
• 2 tbsp butter, split

• 3/4 lb. fresh okra
• 2 tbsp olive oil
• salt & pepper to taste

• 1 bag frozen sweet corn (or the kernels from 4 large ears)
• 1/2 block Neufchatel or cream cheese, softened 
• 1/3-1/2 cup milk
• 1/3 cup shredded cheddar cheese
• 3 fresh jalapenos
• 1 green onion
• 3 or 4 slices of chorizo sausage or 1-2 slices of bacon
• 1/8-1/4 cup bell pepper