Spicy Blackened Red Snapper Delight
Indulge in a culinary masterpiece with this Spicy Blackened Red Snapper Delight, a restaurant-quality dish that brings the vibrant flavors of Cajun cooking right to your kitchen. This recipe not only highlights the delicate taste of fresh red snapper but is also versatile enough for grouper or other firm fish. The secret to the perfect blackening lies in using very cold fillets and a preheated cast-iron skillet, ensuring a beautiful crust while keeping the fish moist. Drizzled with a zesty lemon-infused butter sauce and served with fresh lemon wedges, this dish promises a burst of flavor that will impress your family and guests alike.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Unsalted Butter
1 lb (Melted)
Fresh Lemon Juice
1/2 cup (Juiced)
Dried Thyme
2 tablespoons (Dried)
Dried Basil
2 tablespoons (Dried)
Coarsely Ground Black Pepper
1 1/2 tablespoons (Ground)
Kosher Salt
1/2 teaspoon (To taste, adjust if using unsalted butter)
Red Snapper Fillets
6 (8 ounce) (Thoroughly chilled)
Lemon Wedge
As needed (For serving)
Instructions
1
In a saucepan, melt the butter over low heat until fully liquefied.
2
Add the fresh lemon juice, dried thyme, dried basil, coarse black pepper, and kosher salt into the melted butter, stirring gently to combine. Allow the mixture to cook over low heat for 8-10 minutes to enhance the flavors.
3
Once done, pour the butter mixture into a heat-proof shallow dish (an 11 x 7-inch Pyrex baking dish works well).
4
Let the butter mixture cool at room temperature for about 30 minutes.
5
Dip each red snapper fillet into the cooled butter mixture, ensuring they are thoroughly coated. Place the coated fillets on a platter and chill in the refrigerator for at least 1.5 hours.
6
While the fillets chill, preheat your large cast-iron skillet over high heat until a drop of water sizzles upon contact—this indicates the pan is hot enough.
7
Once heated, remove two fillets from the refrigerator (keeping the others chilled) and place them in the skillet. Cook for 2 minutes on each side, or until the fish flakes easily with a fork. Transfer the cooked fillets to a warm platter.
8
Repeat this cooking process with the remaining fillets.
9
When all fillets are cooked, reduce the skillet's heat and pour in the remaining butter mixture, stirring gently until heated through.
10
Drizzle the rich butter sauce over the cooked fillets.
11
Serve immediately with fresh lemon wedges on the side for an extra citrusy kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Blackened Red Snapper Delight?
It is a restaurant-quality seafood dish featuring fresh red snapper fillets coated in a herb-infused butter and seared to create a flavorful Cajun-style blackened crust.
Can I use other types of fish besides red snapper for this recipe?
Yes, this recipe is versatile and works well with grouper or other firm fish fillets.
What is the secret to achieving the perfect blackening?
The secret lies in using very cold fillets and placing them into a preheated cast-iron skillet to ensure a beautiful crust while keeping the interior moist.
How long should I chill the snapper fillets?
Once coated in the butter mixture, the fillets should be chilled in the refrigerator for at least 1.5 hours.
What kind of pan is recommended for this recipe?
A large cast-iron skillet is highly recommended for its ability to retain high heat, which is essential for blackening.
What ingredients are in the herb butter coating?
The coating consists of unsalted butter, fresh lemon juice, dried thyme, dried basil, coarsely ground black pepper, and kosher salt.
Is this Spicy Blackened Red Snapper recipe low carb?
Yes, this dish is naturally low in carbohydrates and is tagged as a healthy dinner option.
How long do I cook each fillet in the skillet?
Each fillet should be cooked for approximately 2 minutes on each side.
Why is it important for the fillets to be very cold?
Using chilled fillets allows the outside to sear and blacken properly at high heat without the inside overcooking.
How can I tell if my cast-iron skillet is hot enough?
The skillet is ready when a drop of water sizzles immediately upon contact with the surface.
Can I use fresh herbs instead of dried herbs?
While dried herbs are traditional for blackening seasonings, you can substitute fresh herbs by increasing the quantity used.
How many fillets does this recipe accommodate?
The recipe is designed for 6 fillets, each weighing approximately 8 ounces.
What should be served alongside the blackened snapper?
The dish is best served immediately with fresh lemon wedges to provide an extra citrusy kick.
How spicy is this blackened fish recipe?
The recipe is described as 'zesty' and 'spicy' due to the inclusion of 1.5 tablespoons of coarsely ground black pepper.
What is the purpose of cooking the butter and herb mixture for 8-10 minutes?
Simmering the mixture over low heat helps to enhance and meld the flavors of the herbs and lemon juice before coating the fish.
What type of salt should I use?
The recipe calls for kosher salt, which helps enhance the flavor profile of the snapper.
Should I cook all the fillets at the same time?
No, it is recommended to cook two fillets at a time, keeping the others chilled in the refrigerator until ready to cook.
How do I know when the fish is fully cooked?
The fish is ready when it flakes easily with a fork.
What do I do with the remaining butter mixture?
After all fillets are cooked, reduce the heat, warm the remaining butter mixture in the skillet, and drizzle it over the fish.
Can I bake this fish instead of pan-searing it?
While you can bake it, the specific 'blackened' texture and flavor require the high heat of a cast-iron skillet.
Is this recipe suitable for a dinner party?
Yes, it is considered a restaurant-quality dish that is sure to impress family and guests.
How long should the butter mixture cool before dipping the fish?
The butter mixture should cool at room temperature for about 30 minutes before dipping the fillets.
What size of dish should I use for coating the fish?
An 11 x 7-inch Pyrex baking dish is recommended for holding the butter mixture for dipping.
Should I use salted or unsalted butter?
The recipe recommends unsalted butter so you can better control the sodium levels by adding your own kosher salt.
Does this recipe belong to a specific regional cuisine?
Yes, this recipe features the vibrant flavors and techniques associated with Cajun cooking.
Can I substitute lemon juice with lime juice?
While lemon juice provides the intended citrus profile, lime juice can be used for a slightly different citrus flavor.
How many ingredients are needed for this recipe?
There are 8 main ingredients: unsalted butter, lemon juice, thyme, basil, black pepper, kosher salt, snapper fillets, and lemon wedges.
Is the fish skin left on or removed?
The recipe uses fillets, which are typically skinless to allow for even blackening on both sides.
Can I make the herb butter mixture in advance?
Yes, you can prepare the butter and herb mixture ahead of time, provided it is cooled appropriately before use.
Why is this dish called 'Spicy Blackened Red Snapper Delight'?
The name reflects the bold Cajun spices used and the dark, flavorful crust that forms on the snapper during high-heat searing.