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Author Topic: Blackened Red Snapper  (Read 4963 times)

Timothy

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Blackened Red Snapper
« on: February 18, 2011, 06:15:46 PM »
Can't get much easier...this was dinner tonight!

1 pound red snapper, center fillet (fresh is preferred, not so lucky tonight)

Salt
Pepper
Old Bay or Cajun rub de jour
3 Tbsp EVOO
1 Tbsp butter

Dry the fillet with a paper towel, season and heat EVOO and butter in a cast iron skillet.

When it starts to brown the butter, drop in the fillets and cook a few minutes skin down first and flip for a couple more.

Should be just opaque, don't overcook...

Enjoy with a nice bed of corn grits (polenta).....or your favorite side!

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ellis4538

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Re: Blackened Red Snapper
« Reply #1 on: February 19, 2011, 06:50:03 AM »
If it's blackened...throw it out!  LOL

JMHOFWIW

Richard


PS: can you tell I don't like fish?
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Used to be "The only thing to FEAR was FEAR ITSELF", nowadays "The only thing to FEAR is GETTING CAUGHT!"

twyacht

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Re: Blackened Red Snapper
« Reply #2 on: February 21, 2011, 07:09:12 PM »
Put a dash of lemon and cilantro for a garnish on the finish....

 ;D

Just a Fl. boy who like fish,....

Good Ferrari Carrano Fume Blanc..to boot,.... ::)
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Thomas Jefferson: The strongest reason for the people to keep and bear arms is, as a last resort, to protect themselves against the tyranny of government. That is why our masters in Washington are so anxious to disarm us. They are not afraid of criminals. They are afraid of a populace which cannot be subdued by tyrants."
Col. Jeff Cooper.
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