Blackened Red Snapper

Name: Blackened Red Snapper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps dried basil; 2 Tbsps dried thyme; 2 Tbsps coarsely ground black pepper; 1 teaspoon kosher salt; 118 milliliters fresh lemon juice; 6 servings Garnishes: chopped fresh parsley, lemon wedges; 2 teaspoons dried crushed red pepper; 1 kilograms red snapper fillets, skinned; 454 grams unsalted butter

Blackened Red Snapper is a gluten free, primal, fodmap friendly, and pescatarian recipe with 6 servings. One portion of this dish contains roughly 48g of protein, 65g of fat, and a total of 786 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have snapper fillets, pepper, coarsely ground pepper, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in medium saucepan over low heat. Stir in lemon juice through kosher salt. Cook over low heat for 10 minutes; pour into shallow dish.

Ingredients you will need

Kosher Salt

Lemon Juice

Butter

Equipment you will use

Sauce Pan

Dip fillets into butter mixture, coating thoroughly.

Ingredients you will need

Butter

Dip

Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.

Ingredients you will need

Butter

Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan.

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Water

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Frying Pan

Add 2 fillets, and cook 2 minutes on each side or until fish flakes with a fork. Keep cooked fillets warm. Repeat procedure with remaining fillets.

Ingredients you will need

Fish

Reduce heat; add remaining butter mixture to skillet, and stir well.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Drizzle butter mixture over each serving.

Ingredients you will need

Butter

Sprinkle with parsley and serve with lemon wedges.

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Lemon Wedge

Parsley

Note: The success of the blackening technique depends on having well-chilled fish and a very hot skillet. Prepard only in a well-ventilated area.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

2Tbsps

dried basil 2Tbsps

dried thyme 2Tbsps

coarsely ground black pepper 1teaspoon

kosher salt 118milliliters

fresh lemon juice 6servings

Garnishes: chopped fresh parsley, lemon wedges 2teaspoons

dried crushed red pepper 1kilograms

red snapper fillets, skinned 454grams

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.