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Blackened Red Snapper

Blackened Red Snapper

Coastal Living SEPTEMBER 2000

  • Yield: 6 servings


  • 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


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.


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Blackened Red Snapper Recipe