- 1 pound unsalted butter
- 1/2 cup fresh lemon juice
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 1 1/2 tablespoons coarsely ground black pepper
- 2 teaspoons dried crushed red pepper
- 1 teaspoon kosher salt
- 6 (8-ounce) red snapper fillets, skinned
- Garnishes: chopped fresh parsley, lemon wedges
How to Make It
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.
Dip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.
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.
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.
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.