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I won’t take up much of your time today, folks, ‘cause it’s Friday and I’m just dying to get out to the lake!  Besides, my brother is here from out of town for the weekend, and I need to tend to my hostessing duties.

Before I tell you about the Blackened Snapper, I have to share this funny story.

When my brother Adam comes to visit us from Cincinnati, he always loves to stop at Grapes & Grain to pick out some nice wines for the weekend.  He called me from their parking lot yesterday afternoon, completely confounded, and asked, “Where did Grapes and Grain go!?”  I had to break it to him that sadly, they had gone out of business.  I thought he might burst into tears right there in the middle of Port Washington Road.  Pitiful.

He then high-tailed it over to the wine department at Sendiks (another one of his favorite Mequon haunts).  A short time later, he walked in to the house with ‘a genius idea’ for my blog – his favorite gin, Hendrich’s, is on sale for $25.00 a bottle, and limes are on sale 5/$1.00 – wouldn’t it make perfect sense to devote a blog entry to a batch of refreshing and delicious gin and tonics?!

Lest you think my brother is a raging alcoholic (and I certainly would not want to give you that impression), I’ll say that he simply thought this was information that my 10 readers might appreciate having.  He’s a giver. And I’m a tightwad, so if he wants to buy the gin, all the better.

Now, on to the fish.  You won’t believe how quickly this dish comes together!  I’m using the sale snapper fillets, but I’m sure you could easily swap in tilapia, or even salmon if that’s your deal.  The snapper that’s on sale comes with the skin on.  Don’t worry about this.  Just proceed with the recipe; when you sit down to eat, the fillet will pretty much just slip away from the skin.  However, I was assured by Jim in the fish department that the skin is entirely edible should you choose to eat it.

Shelled edamame take the place of lima beans for a fun little riff on the traditional succotash.  I might steam some rice to have alongside….then again, I might not.

If I have too many gin and tonics, we won’t be eating at all.

Have a great weekend, everyone!

BLACKENED SNAPPER WITH EDAMAME SUCCATASH

Serves: 4

• 4 – 6 oz. snapper fillets (on sale this week, 8/19/09 to 8/25/09)
• 3 T. melted butter, divided
• 1-2 T. your favorite Cajun blackening spices (I like Paul Prudhomme’s)
• 1 c. frozen SHELLED edamame, thawed
• 1 c. fresh corn off the cob (SALE! I used two ears)
• 1 c. grape tomatoes, halved (SALE!)
• ½ c. red onion, small dice (about ½ of a small onion)
• 1 T. fresh basil, chopped
• 1 T. rice wine vinegar
• 3 T. good quality olive oil
• Salt and black pepper to taste

Make the succotash by combining all of the ingredients (the edamame through the salt and pepper) in a large mixing bowl.  Adjust seasonings, set aside.

Pat the fish fillets dry with paper towels.  Brush with melted butter and sprinkle both sides liberally with the Cajun spices, making sure to completely coat each fillet.  Fire up your exhaust fan.  Heat a large skillet until it is very hot.  Pour the remaining butter into the skillet.  Carefully place two fillets in the skillet and cook about 3 minutes on each side.  Carefully wipe out the pan and repeat with the remaining butter and fish.  Serve on top of the edamame succotash.