Dressed simply with a light sprinkle of chipotle powder, kosher salt and pepper. Put aside for the time being. I don't salt it until right before putting cooking.
The "two ways" really comes in the form of two different sauces I served on the side. Prepare the sauces when you put the potatoes and rutabaga in the oven, this way there is time for the flavors to mingle and marry.
Olive SauceOlives - I recommend kalamata but you can vary. I had a mix of varieties (large black, kalamata, green cocktail) in a Mediterranean type brine and used some of each. I used about 1/2 cup.
Garlic - one small clove
Basil - use fresh if you have it, I didn't and used good quality dried
Lemon - zest and juice of 1/2 lemon
Blurb of olive oil
I have a hand held immersion blender that has a mini food processor/mill attachment so I gave it a whir in that.
Lemon MayonnaiseLemon - zest and juice of half a lemon
1/2 Cup real mayonnaise
pinch of paprika
Start the snapper and corn at the same time when the potatoes are pretty much ready.
Heat a pan to medium high. Add a splash of olive oil, salt fish and add to pan once hot. Keep an eye on your temperature. Once the edges turn opaque flip fillets and cook for another minute or two. Don't overcook!
Chipotle CornThis works well with defrosted frozen corn. I am fortunate that my frozen corn comes from an extended family farm.
Sliced onion - add to hot pan with splash of olive oil
Corn - about 2 cups - add once onion has softened and just started to get some colour. Keep stirring as the sugars in the corn will start to carmelize. This is good but you don't want it to burn! Sprinkle some chipotle powder, salt and pepper. Once corn is warmed through and has some colour it's ready to serve.
And Voila! I admit the overall dish could have used something green but it's the day before our produce delivery so pickings were slim today.