Recipe by Kittencal@recipezazz
This is a restaurant-quality fish recipe, I have also used this recipe with grouper. If you are using unsalted butter for this recipe then use 1 teaspoon kosher salt instead of 1/2 teaspoon. The success of the blackening technique depends on your fish being very cold and having a very hot skillet, use a large cast-iron skillet for this recipe.
Top Review by chrismbeck
This was abosolutly DELICIOUS! Even my non-fish-eating daughter liked it!! I had 2 snapper fillets so I halved the recipe. I made it exatly as directed except my fillets were on the thick side so they took longer than 2 minutes per side.I would say probably twice that long. Covering the pan with foil sped things up & minimized the splatters. I can't wait to try it with grouper! Thanks for sharing!!
- 1 lb butter
- 1⁄2 cup fresh lemon juice
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 1 1⁄2 tablespoons coarsley ground black pepper
- 1⁄2 teaspoon kosher salt
- 6 (8 ounce) red snapper fillets
- lemon wedge
Directions See How It's Made
- In a saucepan melt butter over low heat.
- Stir in the lemon juice, thyme, basil, black pepper and kosher salt; cook over low heat for 8-10 minutes, then pour into a heat-proof shallow dish (I use my 11 x 7-inch pyrex baking dish for this).
- Cool the butter mixture for about 30 minutes at room temperature.
- Dip the fish fillets into the butter mixture coating thoroughly.
- Place the fillets on a platter and chill at least 1-1/2 hours.
- Set aside the remaining butter mixture.
- heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!).
- Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes, remove to a platter and keep warm.
- Repeat with the remaining fillets.
- Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.
- Drizzle the butter mixture over the fillets.
- Serve with lemon wedges.