The Down Range Forum

Member Section => Cooking & Recipes => Topic started by: Timothy on February 18, 2011, 06:15:46 PM

Title: Blackened Red Snapper
Post by: Timothy on February 18, 2011, 06:15:46 PM

Can't get much easier...this was dinner tonight!

1 pound red snapper, center fillet (fresh is preferred, not so lucky tonight)

Salt
Pepper
Old Bay or Cajun rub de jour
3 Tbsp EVOO
1 Tbsp butter

Dry the fillet with a paper towel, season and heat EVOO and butter in a cast iron skillet.

When it starts to brown the butter, drop in the fillets and cook a few minutes skin down first and flip for a couple more.

Should be just opaque, don't overcook...

Enjoy with a nice bed of corn grits (polenta).....or your favorite side!

Title: Re: Blackened Red Snapper
Post by: ellis4538 on February 19, 2011, 06:50:03 AM

If it's blackened...throw it out!  LOL

JMHOFWIW

Richard


PS: can you tell I don't like fish?

Title: Re: Blackened Red Snapper
Post by: twyacht on February 21, 2011, 07:09:12 PM

Put a dash of lemon and cilantro for a garnish on the finish....

 ;D

Just a Fl. boy who like fish,....

Good Ferrari Carrano Fume Blanc..to boot,.... ::)