Blackened Red Snapper – a delicious recipe with butter, lemon juice, thyme, basil, ground black pepper, red pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Melt butter in medium saucepan over low heat. Stir in lemon juice through kosher salt. Cook over low heat for 10 minutes; pour into shallow dish.
2
Dip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.
3
Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Add 2 fillets, and cook 2 minutes on each side or until fish flakes with a fork. Keep cooked fillets warm. Repeat procedure with remaining fillets.
4
Reduce heat; add remaining butter mixture to skillet, and stir well. Drizzle butter mixture over each serving. Sprinkle with parsley and serve with lemon wedges.
5
Note: The success of the blackening technique depends on having well-chilled fish and a very hot skillet. Prepard only in a well-ventilated area.
834
kcal
Calories
92
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound unsalted butter, 1/2 cup fresh lemon juice, 2 tablespoons dried thyme, 2 tablespoons dried basil, and more.
Yes, Blackened Red Snapper falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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