BLACKENED RED SNAPPER
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134 g, Cholesterol 41 g, Fat 3 g, Protein 23 g, Sodium 446 g
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.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
PAN-FRIED BLACKENED RED SNAPPER
This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.
Provided by toddmaloney
Categories Seafood Fish Catfish
Time 19m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g
PAN FRIED BLACKENED FISH
This was taken from one of my favorite cookbooks, Miserly Meals! It is the only way we eat fish now!! If you like spicy, you will love this.
Provided by hannahsmommma
Categories < 30 Mins
Time 16m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices on a plate.
- melt butter in a skillet.
- coat fish with spices.
- cook fillets in melted butter, about 3 min on each side.
Nutrition Facts : Calories 88.8, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 660, Carbohydrate 2.6, Fiber 1.1, Sugar 0.3, Protein 0.6
BLACKENED RED SNAPPER FILLETS
This is a restaurant-quality fish recipe, I have also used this recipe with grouper. If you are using unsalted butter for this recipe then use 1 teaspoon kosher salt instead of 1/2 teaspoon. The success of the blackening technique depends on your fish being very cold and having a very hot skillet, use a large cast-iron skillet for this recipe.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 2h5m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1694.5, Fat 130.9, SaturatedFat 79.5, Cholesterol 538.2, Sodium 1424.4, Carbohydrate 8.4, Fiber 2.6, Sugar 1.2, Protein 121.4
PAN-SEARED RED SNAPPER WITH LEMON- ZEST BUTTER SAUCE
Provided by Molly O'Neill
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate the zest from 1 of the lemons, carefully avoiding the pith. Set aside.
- Using a paring knife, remove the peel in long strips from the second lemon, scraping off any pith. Cut the peel into a fine julienne. Bring a small saucepan half full of water to a boil and add the strips. Boil 1 minute. Drain and rinse the strips under cold water. Drain on paper towels. Set aside.
- In a small heavy saucepan, simmer the lemon juice, orange juice, shallot, peppercorns and grated zest, uncovered, until the mixture is reduced by half, about 5 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pan and set it over very low heat.
- Whisk chunks of cold butter into the sauce one at a time, whisking continuously. When all the butter has been incorporated, immediately remove the pan from the heat. (The sauce will separate if it becomes too hot.) Transfer the sauce to a small thermos or to a glass cup set inside a bowl of very warm water.
- Place a large skillet over medium-high heat. When hot, add the oil. Add salt and pepper to snapper fillets taste. Place the snapper fillets in the pan and cook, turning once, until they are lightly browned and just cooked through, about 3 minutes per side. Transfer the fillets to 4 warm plates. Coat with the sauce, garnish with parsley and lemon-zest strips and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 771 milligrams, Sugar 4 grams, TransFat 1 gram
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