Blackened Red Snapper

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This recipe creates a flavorful, spicy crust over a tender, moist piece of Red Snapper. Easy to make, the only suggestion that I would make would be to leave the fish out once it has been coated with the spice mix. Cold fish sometimes seizes up when it hits hot oil. Allow the fish to come to room temperature before cooking in order to avoid a fish that is dry on the outside and cold in the middle.

BLACKENED RED SNAPPER (Servings: 6)

Ingredients:

  • 2 teaspoons paprika

  • 1 teaspoon dried Mexican oregano, or Italian oregano

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cayenne pepper

  • 1 teaspoon sugar

  • 2 teaspoons coarse salt

  • 1 teaspoon freshly ground black pepper

  • Six 4-ounce red-snapper fillets, with skin

  • 2 teaspoons extra-virgin olive oil

Directions:

  1. In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.

  2. 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.

  3. Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.

~ MarthaStewart.com ~
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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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