#COOKING RED SNAPPER HOW TO#
#COOKING RED SNAPPER SKIN#

Served with a wedge of lemon for some added freshness and zing, itвЂ™s just fantastic! This blackened red snapper recipe will wow your weeknight as itвЂ™s so easy to make, but packed with flavor. I love coating fish in big, bold spices and cooking it until they are blackened.

#COOKING RED SNAPPER HOW TO#

I just try to simplify and healthify it as much as possible because, well, Paul knew how to use a stick of butter or two.Д«lackened fish is one of my favorite ways to enjoy seafood. ItвЂ™s jam-packed with all of the New Orleans classics and I love flipping through it and getting seriously inspired. One of my most cherished cookbooks on my kitchen shelf is his Chef Paul Prudhomme Louisiana Kitchen. This Cajun-Inspired Blackened Red Snapper is one recipe that I created back in 2015, with major inspiration by my favorite New OrleanвЂ™s Chef, Paul Prudhomme. It has not been tested for home use.After getting back from New Orleans, I have been inspired to revive some of my older recipes from my blogвЂ™s archives. Preheat the oven to broil (around 510F) Combine crushed garlic and. This recipe was provided by a chef, restaurant or culinary professional. Instructions Make incisions on both sides of the fish.

Drizzle the sauce on top of the fish and serve immediately.

#COOKING RED SNAPPER SKIN#

Top the ragout with the fish, skin side up. Spoon the ragout evenly into 4 warm bowls, or deep plates. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Add the garlic, tomatoes, and parsley to the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Continue cooking until the potatoes are tender. Pour in the chicken stock and season with salt and pepper. Add the artichokes and olives and cook another 2 minutes. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Keep warm.ДЇor the Ragout:В In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. Bake place the lemon wedges in the baking dish around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Season the red snapper place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper. To keep the fish stable, splay the belly flaps and set a. The skin will become crispy and release itself from the pan. Transfer the fish to a heavy rimmed baking sheet so it stands upright. From this point turn down the heat to medium and do not touch the fish. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up.

Flip, and cook until opaque throughout, 2 to 3 minutes more. Cook until golden brown, about 5 minutes. Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling.

Pour 3 tablespoons of oil in a saute pan over medium-high heat. 1 teaspoon ground pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme ВЅ teaspoon salt ВЅ teaspoon cayenne pepper 4 (5 ounce) boneless, skinless red snapper fillets 1 tablespoon extra-virgin olive oil Lemon wedges Directions Step 1 Preheat grill to medium-high (400 degrees -450 degrees F). Heat oil in a large skillet over medium-high heat until hot (but not smoking). For the Fish:В Season the fish fillets with salt and pepper.

Cooking red snapper