Blackened Snapper Vinaigrette
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, hot & spicy, light, savory, sharp
- 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
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.
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.
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