← Back to Search Results
Southern
Blackened Snapper Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
648mg
99mg
41g
0g
2g
4g
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

baked-explorations Baked Explorations
by Matt Lewis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
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-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?