Blackened Red Snapper Fillets

1. 1

   In a saucepan melt butter over low heat.

2. 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. 3

   Cool the butter mixture for about 30 minutes at room temperature.

4. 4

   Dip the fish fillets into the butter mixture coating thoroughly.

5. 5

   Place the fillets on a platter and chill at least 1-1/2 hours.

6. 6

   Set aside the remaining butter mixture.

7. 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. 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. 9

   Repeat with the remaining fillets.

10. 10

    Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.

11. 11

    Drizzle the butter mixture over the fillets.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.