Blackened Snapper Vinaigrette Recipe

Name: Blackened Snapper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups olive oil; 1/2 cup fresh lemon juice; 2 tablespoons dried thyme; 3 tablespoons dried basil; 1 tablespoon dried oregano; 1 1/2 tablespoons coarsely ground pepper; 2 teaspoons dried red pepper flakes; 2 teaspoons salt; 8 red snapper fillets, about 8 ounces each; 3 tablespoons shredded fresh basil; 1 lemon, cut into wedges

Servings: persons

2 cups olive oil
1/2 cup fresh lemon juice
2 tablespoons dried thyme
3 tablespoons dried basil
1 tablespoon dried oregano
1 1/2 tablespoons coarsely ground pepper
2 teaspoons dried red pepper flakes
2 teaspoons salt
8 red snapper fillets, about 8 ounces each
3 tablespoons shredded fresh basil
1 lemon, cut into wedges

1
Heat the oil in a medium skillet and add the lemon juice, thyme, basil, oregano, pepper, red pepper flakes, and salt.
2
Simmer over low heat for 10 minutes, then remove from the heat.
3
Dip the fish fillets, one at a time, in the oil mixture, coating both sides heavily with herbs.
4
Place the fillets on a flat tray and freeze until very cold, 15 to 20 minutes.
5
Heat a large cast-iron skillet over very high heat.
6
Arrange as many fillets as will fit in a single layer in the skillet and quickly sear and blacken both sides, about 4 minutes.
7
Transfer the fillets to a serving platter and refrigerate for several hours.
8
Repeat with any remaining fillets.
9
Serve cold or at room temperature, sprinkled with the basil and garnished with the lemon wedges.

1102

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups olive oil, 1/2 cup fresh lemon juice, 2 tablespoons dried thyme, 3 tablespoons dried basil, and more.

Yes, Blackened Snapper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Snapper Vinaigrette

How did you like this recipe?

Frequently Asked Questions