Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish

Deselect All

Corn Relish:

1/2 cup kernels corn, roasted fresh

2 tablespoons thinly sliced green onion

2 tablespoons small dice yellow onion

2 tablespoons red wine vinegar

1 ounce vegetable juice, such as V8

Salt and pepper

Grits:

2 cups chicken stock

1 tablespoon kosher salt

1 teaspoon white pepper

3/4 cup grits

1/2 cup cheese, blended, such as Cheddar and Gruyere

Sauce:

2 tablespoons diced yellow onion

1 tablespoon grapeseed oil

1/4 cup apple juice

1 cup roasted red pepper puree

Fish:

Four 6-ounce red snapper fillets, skin on

1 tablespoon blackening seasoning

1 tablespoon grapeseed oil