However, we will say that the combination of the smoky heat from the spice rub combined with the fresh cool peaches and the creamy avocado are a match made in heaven.
#BLACKENED RED SNAPPER FREE#
The blackening seasoning is spicy, so feel free to not use the cayenne pepper if you prefer a little less spice. We love baking the blackened snapper, too, for ease since you can toss the salad together while the snapper fillets bake. Simply put together the blackening seasoning before you get started and the rest comes together in no time at all.
While the ingredient list for this recipe may seem a bit scary, don’t be fooled, it’s really incredibly easy to make. Wild-caught in the US Gulf as part of a sustainably-managed fishery, American red snapper is a highly versatile fish, perfect for grilling, sautéing, and baking. Red snapper is a catch prized by both commercial and recreational fishermen, known for its mildly sweet, nutty flavor and firm, white flesh.
In a large sauté pan, bring 2 tablespoons of butter to a simmer.
Louisiana Fish Fry Cajun Blackened Seasoning 1/2 stick of butter divided Instructions Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish fillets.
#BLACKENED RED SNAPPER SKIN#
This meal is pure summertime on a plate! Why Red Snapper? Blackened Red Snapper No ratings yet Print Pin Ingredients 2 - 8 oz fillets Red Snapper, Skin On 2 Tbsp. Lightly oil in a medium sized frying pan on high heat. Lightly oil both sides of fillets and press seasoning mix onto both sides. To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on rvcookingmadesimple.A mix of fresh cool peach salad with a perfect spice-rubbed snapper fillet. To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice, and salt and refrigerate until ready to serve. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.Ĭopyright Foodie Made Simple, LLC. Dip each fillet in butter so that each side is coated. Melt butter in the skillet and then pour onto a plate. Tips: Authentic blackening generates fearsome clouds of eye-stinging smoke, so although you cook it in a skillet, you’ll want to do so on your outdoor burner. Transfer the blackened fish to a plate and serve with your favorite sides. Turn the fish, using a fish spatula, and cook until the second side is darkly browned and the fish is cooked through, 5 to 8 minutes in all. Cook until very darkly browned on the bottom, 3 to 4 minutes. Drain rice, dump into a bowl, and season with salt and pepper to taste. If using brown rice, it may require a few extra minutes of cooking. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. Place the spice-crusted fish in the hot Cast Iron Skillet. In a Dutch oven over medium-high heat, bring 4 quarts water to boil. Rub the blackening spice on both sides of the filet. Heat the Cast Iron Skillet with 2 tablespoons of oil until smoking hot. This blackened snapper recipe is spicy and delicious Red snapper fillets are coated with a mixture of ground peppers and herbs. Remove any you find with kitchen tweezers or needle nose pliers. Heat a large cast iron skillet over high. Run your fingers over the fish fillet, feeling for pin bones. For a grilled blackened red snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. directions Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano. 1 tablespoon blackening spice (make your own-or use a good commercial brand).
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