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Blackened Striped Bass with Corn Spoon Bread and Greens

Photo: Quentin Bacon
Prep time 20 mins
Other time 25 mins
Yield Makes 4 servings


  • Unsalted butter, for the pan
  • 2 cups heavy cream
  • 1/2 cup yellow cornmeal
  • 1 10-ounce package frozen corn
  • 1 bunch scallions, trimmed and thinly sliced
  • Kosher salt and pepper
  • 2 large eggs, beaten
  • 2 tablespoons olive oil
  • 4 6-ounce pieces striped bass
  • 1 1/2 teaspoons Cajun seasoning or blackened spice mix
  • 4 cups mixed greens

Nutrition Information

  • calories 740
  • caloriesfromfat 61 %
  • fat 54 g
  • satfat 29 g
  • cholesterol 363 mg
  • sodium 767 mg
  • carbohydrate 27 g
  • fiber 5 g
  • sugars 19 g
  • protein 42 g

How to Make It

  1. Heat oven to 350° F.

    Butter an 8-inch square baking dish.

    Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat, stir in the eggs, and spread evenly in the prepared baking dish. Bake until set and golden brown around the edges, about 40 minutes.

    When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.

    Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.