← Back to Search Results
Blackened Snapper Vinaigrette Recipe-4530

Photo by: Joseph De Leo
Comments: 0


By substituting olive oil for butter in the traditional recipe for blackened snapper, the fish can be served slightly chilled or at room temperature. It’s a great way to enjoy this New Orleans specialty when it is just too hot to heat up the cast-iron skillet right before eating.

Yield: Makes 8 servings


  • 2 cups olive oil
  • ½ cup fresh lemon juice
  • 2 tablespoons dried thyme
  • 3 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1½ tablespoons coarsely ground pepper
  • 2 teaspoons dried red pepper flakes
  • 2 teaspoons salt
  • 8 red snapper fillets, about 8 ounces each
  • 3 tablespoons shredded fresh basil
  • 1 lemon, cut into wedges


1. Heat the oil in a medium skillet and add the lemon juice, thyme, basil, oregano, pepper, red pepper flakes, and salt. Simmer over low heat for 10 minutes, then remove from the heat.

2. Dip the fish fillets, one at a time, in the oil mixture, coating both sides heavily with herbs. Place the fillets on a flat tray and freeze until very cold, 15 to 20 minutes.

3. Heat a large cast-iron skillet over very high heat. Arrange as many fillets as will fit in a single layer in the skillet and quickly sear and blacken both sides, about 4 minutes. Transfer the fillets to a serving platter and refrigerate for several hours. Repeat with any remaining fillets. Serve cold or at room temperature, sprinkled with the basil and garnished with the lemon wedges.

© 1987 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

423kcal (21%)
71mg (7%)
15mg (24%)
78mcg RAE (3%)
181mg (60%)
391mg (16%)
4g (21%)
27g (42%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
good-to-the-grain Good to the Grain
by Kim Boyce
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-for-friends Cooking for Friends
by Gordon Ramsay
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
usa-cookbook U.S.A. Cookbook
by Sheila Lukins

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?