Blackened Red Snapper With Lime Cilantro Aioli Reci

Name: Blackened Red Snapper With Lime Cilantro Aioli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Red snapper fillets; 1/4 c. Reduced-calorie mayonnaise; 1/4 c. Plain nonfat yogurt; 2 x Cloves garlic, chopped; 2 Tbsp. Fresh lime juice; 1 tsp Dijon mustard; 2 Tbsp. Fresh cilantro leaves, chopped; 1 Tbsp. Dry thyme; 1 Tbsp. Dry oregano; 1 Tbsp. Granulated garlic; 1 Tbsp. Onion pwdr; 1 Tbsp. Chili pwdr; 1/2 Tbsp. Cayenne pepper; 1/2 Tbsp. Grnd cumin; 1/2 Tbsp. Black pepper; 1/2 Tbsp. White pepper; 1/2 tsp Grnd cinnamon

Servings: persons

1 1/2 lb Red snapper fillets
1/4 c. Reduced-calorie mayonnaise
1/4 c. Plain nonfat yogurt
2 x Cloves garlic, chopped
2 Tbsp. Fresh lime juice
1 tsp Dijon mustard
2 Tbsp. Fresh cilantro leaves, chopped
1 Tbsp. Dry thyme
1 Tbsp. Dry oregano
1 Tbsp. Granulated garlic
1 Tbsp. Onion pwdr
1 Tbsp. Chili pwdr
1/2 Tbsp. Cayenne pepper
1/2 Tbsp. Grnd cumin
1/2 Tbsp. Black pepper
1/2 Tbsp. White pepper
1/2 tsp Grnd cinnamon

1
To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients.
2
Store in a covered jar.
3
Whisk the aioli ingredients together in a small bowl till smooth; cover and chill (it may be prepared ahead of time and refrigerated for several days).
4
Preheat a coal or possibly gas grill to medium-high.
5
Pour the blackening mix onto a plate and dredge the snapper in it to proportionately coat both sides.
6
Place on the warm grill and cook 4 min.
7
Turn and cook an additional 3 to 5 min, depending on the thickness of the fish.
8
Fish is done when it separates easily when a fork is inserted and twisted in the thickest part.
9
Serve immediately, passing the aioli.
10
Geiskopf-Hadler and Mindy Toomay,

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 lb Red snapper fillets, 1/4 c. Reduced-calorie mayonnaise, 1/4 c. Plain nonfat yogurt, 2 x Cloves garlic, chopped, and more.

Yes, Blackened Red Snapper With Lime Cilantro Aioli Recipe 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.

That's it — enjoy your meal!

Blackened Red Snapper With Lime Cilantro Aioli Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions