Blackened Red Snapper Fillets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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