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Blackened Red Snapper Fillets

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“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.”
READY IN:
2hrs 5mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan melt butter over low heat.
  2. 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).
  3. Cool the butter mixture for about 30 minutes at room temperature.
  4. Dip the fish fillets into the butter mixture coating thoroughly.
  5. Place the fillets on a platter and chill at least 1-1/2 hours.
  6. Set aside the remaining butter mixture.
  7. heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!).
  8. 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.
  9. Repeat with the remaining fillets.
  10. Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.
  11. Drizzle the butter mixture over the fillets.
  12. Serve with lemon wedges.

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