#Blackened red snapper plus

Jennifer Chandler is the author of “Simply Salads” (Thomas Nelson, $24.99), “Simply Suppers: Easy Comfort Food Your Whole Family Will Love” (Thomas Nelson, $24.99) and “Simply Grilling” (Thomas Nelson, $24.99). Try it with red snapper as in this recipe, or use your favorite fish! All types of fish - including snapper, catfish, tilapia, grouper, salmon and swordfish -taste delicious blackened. It is a very simple technique as the blackening comes from a spicy dry rub that is put on the fish.

When pan-searing, I often blacken my fish. Most varieties of fish can be easily and quickly prepared by pan-searing. Thinner, flakier fish such as trout or sole tend to be better baked. Overcooking will give your fish a strong fishy taste and odor.įishes such as snapper, grouper and tuna that are thicker and meatier lend themselves to be delicious grilled. It is very important not to overcook your fish. Whether from the seafood counter or the frozen food department, these fishes are a convenient option to keep in your freezer for last-minute meals. These fishes are frozen as soon as they are caught to ensure their freshness. Thanks to new technologies, many varieties of fish are now available fresh-frozen. If it smells overly fishy, that means it is past its prime and will taste overly fishy too. The fish should smell more like the ocean than dead fish. When armed with a few basic facts, you will be cooking fish like a pro. It cooks so quickly that it is the ideal choice when you need to get dinner on the table fast. They are scared it will be too “fishy.” But in my opinion, fish is one of the easiest dishes to prepare. However, a lot of people are intimidated by the idea of cooking fish. Loaded with protein, vitamins, minerals and varying levels of heart-healthy Omega-3 fatty acids, fish is something we should all try to eat more. Serve with snapper, rice, and yogurt sauce.October is National Seafood Month. Season with remaining ¼ teaspoon salt and continue stirring with tongs until spinach is glossy green, about 2 minutes. Transfer snapper to individual plates or serving platter.ĥ Meanwhile, heat remaining 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Broil until snapper flakes apart when gently prodded with paring knife and registers 130 degrees, 4 to 6 minutes. Arrange snapper skin side down on prepared sheet. Pat red snapper dry with paper towels and brush flesh side evenly with spice mixture. Line rimmed baking sheet with aluminum foil. Using back of rubber spatula, gently press spinach against colander to release excess liquid.Ĥ Adjust oven rack 4 inches from broiler element and heat broiler. Carefully remove cover and transfer spinach to colander. Remove bowl from microwave and keep covered for 1 minute. Microwave 1 tablespoon oil, paprika, coriander, fennel, cayenne, cloves, pepper, and ½ teaspoon salt in small bowl until fragrant, about 30 seconds set aside to cool slightly.ģ Microwave spinach and ¼ cup water in large covered bowl until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Drain rice, transfer to bowl, and season with salt and pepper to taste cover to keep warm.Ģ Meanwhile, combine yogurt and lemon zest and juice in bowl and season with salt and pepper to taste refrigerate until ready to serve. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. 4 (4- to 6-ounce) skin-on red snapper fillets, ¾ to 1 inch thickġ Bring 4 quarts water to boil in Dutch oven over medium-high heat.3 tablespoons garlic oil (see page 20), divided.

#Blackened red snapper plus

2 teaspoons grated lemon zest plus 1 teaspoon juice.¾ teaspoon table salt, divided, plus salt for cooking rice.

If you don't have a large microwave-safe bowl, microwave the spinach in two batches reduce the water to 2 tablespoons per batch and cook each for about 1½ minutes. You can substitute halibut, mahi-mahi, striped bass, or swordfish for red snapper. If you can't find black rice, you can use brown rice, although it may need a few extra minutes of cooking. Yogurt sauce provides cooling contrast to the spiced fish and extra flavor to its worthy pairings. Here we skip the stovetop smoke, cooking snapper under the broiler with the fish under better control, we prepare some fiber-rich sautéed spinach and nutty black rice. Blackening fish is a scorching-hot situation and it's therefore easy to pay little attention to what you serve with it.