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Seared Snapper, Corn, and Onion Salad with Creamy Lime Cumin Dressing

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 2


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


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.

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