Best Charcoal Grilled Blackened Red Snapper Recipes

GRILLED RED SNAPPER

Steps:

• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
• Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
• Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

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.