Grilled Blackened Red Snapper Food

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.

CHARCOAL-GRILLED BLACKENED RED SNAPPER

Steps:

• 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.
• 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 large 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).
• 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.
• 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.

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

GRILLED BLACKENED RED SNAPPER

Steps:

• Gather the ingredients.
• Mix together the paprika, cayenne, 1 teaspoon salt, garlic salt, onion salt, thyme, oregano, and pepper.
• Sprinkle the seasoning over each side of the snapper. Prepare a gas or charcoal grill to high heat (500F to 600F).
• Bring the lemon juice to a simmer in a small saucepan or heat to a simmer in the microwave in a safe dish.
• Remove from heat and add butter, and salt to taste. Mix well.
• Right before placing fish on the grill, oil the grill grates well. Make several passes as this will create a nice non-stick surface.
• Grill the red snapper about 4 to 5 minutes on one side, depending on thickness, until the seasonings are blackened.
• Turn the snapper over and grill for another 4 to 5 minutes until done or until the fish reaches an internal temperature of 145 F.
• Remove the fish from grill and plate. Add parsley to the lemon butter and spoon 1/4 of the butter mixture over each piece of fish.

WHAT TO SERVE WITH RED SNAPPER? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

BLACKED SNAPPER ON THE GRILL

Steps:

• Rinse fish with cold water and pat dry with paper towels. Remove as much moisture as possible. Cut each fillet in half.
• Preheat grill for high heat. Once it comes up to temp place the cast-iron skillet on the grill.
• Combine seasonings and spread out on to a large plate. Dredge fillets into blackening spices; season both sides and set onto a clean dry plate or cutting board.
• Add olive oil and butter to heated skillet and wait for it to smoke a bit. Carefully place seasoned fish into pan and cook for 4-5 minutes side, depending on thickness. Be very careful turning the fillets as fish can be quite delicate and prone to breaking. Adjust heat if needed.
• One internal temperature of fillets reach 145 degrees F., remove fish from pan and place onto a wire rack over a baking sheet. Serve with lemon wedges and your favorite sides.
• Store leftover snapper in an airtight container in the fridge for 2 days. Rewarm in a skillet on your stovetop to retain the crispy crust.

BLACKENED RED SNAPPER WITH PEACH SALSA

Steps:

• Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
• While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back.
• Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
• Cut snapper if needed into 4 equal pieces. Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa for each filet).

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 SPICY SNAPPER FILLETS

Steps:

• Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
• Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
• Place the fish fillets in the hot skillet.
• Pour 1 tablespoon of butter over each fillet.
• Cook until the coating on the fillet turns black, 3 to 5 minutes.
• Turn the fish over.
• Pour another tablespoon of butter over the fish.
• Cook for about 2 minutes longer.

BLACKENED RED SNAPPER

Steps:

• Make the salsa: Mix all salsa ingredients in a medium-sized bowl.
• Make the blackened seasoning: Add cayenne pepper, paprika, onion powder, garlic powder, thyme, oregano, and salt into a medium-sized bowl.
• Dry fish with a paper towel.
• Generously coat the fish with blackened seasoning.
• Heat Olive Oil in pan on medium-high heat.
• Cook fish for approximately 4 minutes on each side. The fish is cooked when it easily flakes with a fork.
• Top cooked fish with peach salsa.
• Enjoy! This dish goes great with asparagus and rice!

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.