How to cook Blackened Snapper with Fresh Veggie Salad
- For Blackened Fish:
- 2 any snapper fillets (I used mutton snapper), about 6-8 ounces each
- 1 tablespoon Blackened Redfish Magic Seasoning
- 1 tablespoon grape seed or coconut oil to blacken fish
- For Fresh Veggie Salad:
- Any lettuce, small pieces
- Handful of celery leaves
- 1 rib celery, sliced
- 1/2 cucumber, sliced
- 1 small tomato, chopped
- 1 small Haas avocado, chopped (just before serving) plus a few slices to serve
- For Basil-Lime Dressing:
- 1/4 cup fresh lime juice
- 3/4 cup olive oil
- 1/2 cup thinly sliced (chiffonade) fresh basil leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Lightly dust each side with the Redfish Magic.
- Combine the dressing ingredients in a small bowl and whisk together.
- Heat a grill on High. Place a heavy skillet on the grill to heat up.
- Once hot, add grape seed or coconut oil to pan and place fillets into the pan.
- Allow the first side to get a good sear, approximately 2 minutes. Once brown, turn over and cook another 2-3 minutes (the fish tends to be thick).
- Removed them to a platter and covered them with foil to finish cooking, while maintaining juiciness.
- Combine the salad ingredients with the dressing; place onto serving plate and top with the blackened snapper. Garnish with extra avocado slices.
This Blackened Snapper
well with the fresh veggie salad and basil-lime dressing. A quick and easy lunch or dinner meal in under 30 minutes.
This recipe for Blackened Snapper with Fresh Veggie Salad serves/makes: 2 servings
The Blackened Snapper with Fresh Veggie Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snapper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed