Summer is here, and Grillax Nation is hitting the blue waters of the Gulf of Mexico for the bountiful red snapper for our favorite Blackened Red Snapper. The fat and strong reds, or the ever-pulling mangroves (gray) are fun to catch, and even better to eat.
The famous New Orleans preparation of the snapper’s cousin, the redfish, is just as good on snapper. Throw a grill into the mix, and you will have perfection on a fork every time you take a bite.
There are a couple of ways you can clean the snapper after the catch before you grill it. The best way is to filet the fish out, removing the skin and the rib cage. The second way is to leave the skin on one side, and remove the rib cage. This method is best if you are cooking on a campfire grill, as the skin acts as a non-stick barrier between the fire and the fish. But if you want the most flavor in your fish, filet it out.
Related: How to clean a shark
Keep it fresh
Fresh is best, so pack your fish on ice after the catch, and get ready to grill.
On each filet, pat dry with paper towels and add your blackening seasoning (see below). If you don’t have time to make your own, there are some great blackening seasonings on the market and available at your grocer.
Once your fish is seasoned, bring your grill to high temperature (around 400 degrees) and clean/oil your grates. You’ll drop your filets on the grill for about four minutes per side, or until the meat just starts to flake. You will want to use a wide spatula for this, as the fish will fall apart after cooking.
Top it off with the cilantro/lime butter sauce, and you will be in business.
Blackened Red Snapper
This blackened snapper with the lime/butter sauce will wow your guests … GUARANTEED!
- 2 large red snapper fillets
- 1/2 cup butter
- 2 tablespoons lime juice
- 1 tablespoon cilantro, chopped
- 1 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon salt
- 1/8 teaspoon garlic salt
- 1/8 teaspoon thyme
- 1/8 teaspoon onion salt
- 1/8 teaspoon oregano
- 1/8 teaspoon white pepper
- Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper.
- Oil grill grate (or fish grate) and preheat to HIGH (about 400 degrees).
- Bring lime juice to a boil.
- Remove from heat and add butter. Mix well.
- Grill red snapper about 4 minutes per side.
- Remove fish from grill.
- Add cilantro to lime butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish and serve.
Visit the Mississippi Department of Marine Resource for the latest snapper data for the Gulf Coast in the Magnolia State.