Whisk in lemon juice and lemon zest, the thyme and salt and pepper. 2 chocolate bar biscuit croissant topping. Season with salt and pepper to taste and serve warm. For a grilled blackened red snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. Continue to cook until cabbage is steamed and carrots are tender, about 5 minutes longer. Flip fillets and cook for another 2-3 minutes until desired doneness is achieved. Place fillets into skillet and saut for 2-3 minutes until just starting to brown. In a large saut pan, bring 2 tablespoons of butter to a simmer. Add the carrot and cabbage, the 3/4 teaspoon salt, the 1/2 teaspoon black pepper and toss to wilt. Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish fillets. Heat the vegetable oil in a large skillet over medium-high heat. Serve immediately with Emeril's Quick Cabbage and Lemon Butter Sauce. Remove from the skillet and set aside on a warmed platter. Flip over and cook the other side for 3 minutes. In a large fry pan over medium-high heat, warm the oil until it just starts to smoke.
Blackened red snapper skin#
Once hot add snapper in the pan skin side down for 3 minutes. Coat the snapper on both sides with the spice mixture, shaking off any excess. Add the water and let the vapor finish cooking the fish, an additional 1 minute. Heat a saut pan with oil and let it get hot. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. Turn the fish over and cook about 2 minutes more. The chef Paul Prudhommes recipe for blackened redfish once became a national craze. Cook until the underside forms a nice crust, about 2 minutes. Don't be alarmed if the butter flares up a bit. Place fish in the hot skillet, with the heavily seasoned side down. Lightly sprinkle the other side of the fillets with seasoning. Press the fish fillets into the melted butter on both sides then press into the seasoning on one side. Add the seasoning into another pie plate or flat dish. Sear, don’t move, catfish for 3 minutes to seal in juices and sear properly. Dust Snapper on both sides with blackened seasoning. Pour the melted butter into a pie plate or flat dish. Mix all ingredients for blackened seasoning and hold for use.
Just be careful not to splash any excess oil when you put the fillet back down.Heat a large cast iron skillet over very high heat until it is very hot and almost forming ash in the skillet bottom, about 6 to 9 minutes. Meanwhile, pour 2 tablespoons of melted butter in. It will get smoky, so turn on the exhaust fan and turn off the smoke detector. Place a large cast-iron skillet over high heat until very hot, about 10 minutes. I used an extra-wide spatula, but you could also use 2 smaller spatulas if you’re reasonably coordinated. In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. The times listed in the recipe were spot-on, and I had a moist blackened snapper fillet in 9 minutes.Īnd snapper was such a good choice for this cooking method since it’s a firm fish that holds up well when turned. Once the oil was good and hot, all I had to do was sear the fish on both sides. BTW, I used all of the Cajun spice mixture since my snapper fillet was pretty large. Then I poured them over the fish and rubbed them in a bit. For a grilled blackened red snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. I just heated the oil in a large nonstick skillet while I prepped the spices. Making this blackened snapper was even easier than I thought it would be. It only took 16 minutes from start to finish, and I’m glad I started the rice first. Plate and top with a generous portion of peach salsa (about ¼ - ½ cup salsa each fillet). Your red snapper should have a nice blackened crust on both sides and be cooked inside (internal temperature of 165 degrees Fahrenheit). Talk about the perfect weeknight dinner! I had my blackened snapper ready before the dirty rice I served on the side. Cook on medium heat for 5 minutes, flipping once.