red snapper

Course: 
  • ½ cup mayonnaise
  • 1 ½ teaspoons sweet pickle relish
  • 1 teaspoon capers, rinsed and minced
  • 1 teaspoon lemon juice, plus lemon wedges for serving
  • ½ teaspoon Dijon mustard
  • 4 (6-to 8-ounce) skin-on red snapper fillets,¾ inch thick
  • 5 teaspoons Cajun-Style Rub
  • 2 tablespoons vegetable oil



Cajun Rub

  • 2 tablespoons coriander seeds
  • ¼ cup celery salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon

Blackened Red Snapper with Remoulade

Click image to enlarge

 

Course: 

Relish:

  • 1/4 cup fresh or frozen corn
  • 1 cup tomatoes, coarsely chopped
  • 1 avocado, cubed
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 2 limes (one for garnish, one for juicing)
  • 1/2 teaspoon salt

Blackened Red Snapper:

  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon organic cornstarch or arrowroot
  • 4 red snapper fillets, patted dry
  • cooking oil



 

Blackened Red Snapper with Corn Relish

Blackened Red Snapper with Corn Relish 

Click image to enlarge.

 

Course: 
 

Snapper

  • 4 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 3 teaspoons ground white pepper
  • 3 teaspoons freshly ground black pepper
  • 2 tablespoons salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 3 sticks unsalted butter, melted
  • 8 6 oz fillets Fresh-caught Gulf red snapper

 

Leeks

  • 1 1/2 sticks butter, cut into pieces
  • 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  • 5 leeks, chopped, white and pale green parts only (about 4 cups)
  • salt and freshly ground black pepper to taste
  • 1 tablespoons finely chopped chives

 

Grits

  • 3 cups water
  • 1 cup heavy cream
  • 1 cup stone ground grits
  • 1 tablespoons butter
  • 4 ounces soft goat cheese (chevre)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 leaves fresh basil, cut in a chiffonade
  • 1/4 teaspoon coarsely ground black pepper
  • salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

RECIPE NAME

Click for Video of Cooking Demonstration

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