Best Blackened Red Snapper Recipes

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

BLACKENED RED SNAPPER

Steps:

• In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
• Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
• Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH

Steps:

• For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
• For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
• For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
• For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

BLACKENED RED SNAPPER WITH FRESH SALSA

Steps:

• 1. In a medium bowl, combine all ingredients for salsa.
• 2. Refrigerate for a minimum of 4 hours or overnight.
• 3. In a large non-stick skillet heat olive oil over medium heat.
• 4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
• 5. Let the fish cook for 5 minutes on each side.
• 6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
• 7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!

BLACKENED RED SNAPPER FILLETS

Steps:

• In a saucepan melt butter over low heat.
• Stir in the lemon juice, thyme, basil, black pepper and kosher salt; cook over low heat for 8-10 minutes, then pour into a heat-proof shallow dish (I use my 11 x 7-inch pyrex baking dish for this).
• Cool the butter mixture for about 30 minutes at room temperature.
• Dip the fish fillets into the butter mixture coating thoroughly.
• Place the fillets on a platter and chill at least 1-1/2 hours.
• Set aside the remaining butter mixture.
• heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!).
• Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes, remove to a platter and keep warm.
• Repeat with the remaining fillets.
• Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.
• Drizzle the butter mixture over the fillets.
• Serve with lemon wedges.

CHARCOAL-GRILLED BLACKENED RED SNAPPER

Steps:

• 1. Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps. 2. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover one half of grill. Position cooking grate over coals, place disposable roasting pan on grate directly over coals, cover grill, and heat grate until hot, about 5 minutes. Remove roasting pan and scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 to 3 seconds). 3. Meanwhile, pat fillets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate. Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed. 4. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place fish perpendicular to grill grates, skin side down, on hot side of grill. Grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, carefully flip fish and continue to grill until dark brown and beginning to flake, and center is opaque but still moist, about 5 minutes longer. Serve immediately.

BLACKENED SHRIMP STREET TACO WITH RED SNAPPER CEVICHE

Steps:

• For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
• For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
• In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
• For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
• To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.
• Mix all the ingredients together in a bowl until well blended. Store in an airtight container.

BLACKENED SNAPPER WITH RED ONION SALSA

Steps:

• Seasoning: Combine all ingredients in small bowl and set aside. Salsa: Heat oil in small saucepan over medium-high heat. Add onion; cover and cook 5 minutes. Add garlic; cook 1 minute. Add remaining ingredients; cover and cook 10 minutes. Uncover; cook until liquid reduces to 1/4 cup. Fish: Rinse snapper and pat dry. Sprinkle with seasoning mix. Heat large, heavy skillet over med heat. Add butter and swirl to coat. When butter no longer bubbles, place fish in pan. Cook 6-8 minutes or until very brown and fish flakes easily. Turn halfway through. Serve with salsa.

GAS-GRILLED BLACKENED RED SNAPPER

Steps:

• 1. Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps. 2. Turn on all burners to high, cover, and heat grill until very hot, about 15 minutes. Use grill brush to scrape grill clean. 3. Meanwhile, pat fillets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate. Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed. 4. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place fish perpendicular to grill grates, skin side down, on grill. Leaving burners on high, grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, flip fish and continue to grill until dark brown, beginning to flake, and center is opaque but still moist, about 5 minutes longer.

BLACKENED RED SNAPPER SOFT TACOS WITH LIME-CILANTRO DRESSING

Steps:

• Whisk sour cream, 1/2 cup cilantro, and lime juice in medium bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Whisk cumin, salt, and chipotles in small bowl to blend. Brush spice mixture over both sides of fish fillets; sprinkle with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add fish and cook until blackened on both sides and opaque in center, about 3 minutes per side. Transfer fish to cutting board and cut or break into small pieces. Heat another heavy large skillet over high heat. Lightly brush 1 side of each tortilla with melted butter. Working in batches, place tortillas, buttered side down, in skillet. Cook until soft, about 20 seconds per side. Arrange tortillas, buttered side up, on platter. Divide fish among tortillas. Top each with about 2 tbsps each green cabbage and red cabbage. Sprinkle with chopped tomatoes and remaining 1/2 cup cilantro. Drizzle with lime-cilantro dressing and serve.

BLACKENED RED SNAPPER WITH CORN RELISH

Steps:

• To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve.
• To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside.
• Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.
• Chef's Landry's Notes: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.