Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.Ĭooking Tip: Any firm white fish will work for a grilled fish sandwich.ĭon’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper. Add Fillets, Seasoned Side Down, & Cook 4 Min. Coat A Large Cast Iron Skillet With Cooking Spray Place Over Medium High Heat Until Hot. Pepper, & Chile Sprinkle One Side Of Each Fillet With Half Of This Mixture.
To serve, spread remoulade sauce on the top and bottom of each roll. Ingredients 3 tbsp canola oil 1 onion, chopped 2 garlic cloves, minced 1 green bell pepper, chopped 3 1/2 tbsp Cajun seasoning mix, such as Clubhouse. Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. About 1 minute before the fish is done, place the rolls, cut-side down, on the grill and cook until lightly toasted. Blackened Red Snapper features Denson playing hard bop in a quintet/sextet, sounding quite comfortable in the world of straight-ahead jazz. Close the lid and cook, turning once, until medium, about 4 to 5 minutes per side. Tenor saxophonist Karl Denson has made a name for himself playing acid jazz and funk, but his fans will be surprised by this early effort. Season both sides of the fish with the blackened seasoning. Lightly brush the grates with oil.īrush the snapper fillets with the olive oil. To make the blackened snapper sandwich: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Cover and refrigerate until ready to serve. To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Kosher salt and freshly ground black pepper Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. But, once that was done, I lowered it to a low-med heat and cooked it for about 10 more minutes.You can take the girl out of New Orleans but you can’t take the Cajun out of her! This sandwich combines two of my favorite Cajun treats – blackened fish and the po-boy sandwich.ģ tablespoons freshly squeezed lemon juice 1/4 teaspoon freshly ground black pepper 18 ounces (18 cups) fresh baby spinach 4 (4 to 6 ounce) skin-on red snapper fillets, or other firm white fish, 3/4 to 1 inch (18 to 24 mm) thick Directions In a Dutch oven over medium-high heat, bring 4 quarts water to boil. I did initially place it on a high flame so it would blacken the seasoning. Here’s what you need: 3-4 red snapper fillets 1 1/2 T paprika 1/2 t salt 1 t onion powder 1 t garlic powder 1/4 t black pepper 1/8-1/4 t cayenne pepper ( depending on your taste) olive oil cooking spray Preheat the ov. Another thing that I think made it tender. Oh, I also neded up slow cooking the snapper on a lower flame. Blackened Red Snapper 'Please retry' Amazon Music Unlimited: Price New from Used from MP3 Music, Octo'Please retry' 8.91. Next time I make it, I will still follow the recipe (minus all the butter) knowing that I will end up scraping the seasoning off, since I think that it helped make the fish really tender and tasty. There was still a lot of the cajun taste because it got cooked in. Also, after blackening the fillets and cooking them through, my husband and I thought there was way too much seasoning.
But, in the end, I only ended up using about 3 tbs. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
Clean red snapper and score fish on both sides. Once in the pan, I drizzeled some more butter. Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. I ended up coating the fillets in butter, then covering them with the cajun seasoning. I wasn't sure why there was a need for so much butter. Place the fish fillets in the hot skillet. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
#BLACKENED RED SNAPPER SKIN#
Step 2 Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. I made this a few nights ago, and it definitely has potential. Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano. Directions Step 1 In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper.