Blackened Red Snapper With Corn Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH



Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 portions

Number Of Ingredients 18

1/2 cup kernels corn, roasted fresh
2 tablespoons thinly sliced green onion
2 tablespoons small dice yellow onion
2 tablespoons red wine vinegar
1 ounce vegetable juice, such as V8
Salt and pepper
2 cups chicken stock
1 tablespoon kosher salt
1 teaspoon white pepper
3/4 cup grits
1/2 cup cheese, blended, such as Cheddar and Gruyere
2 tablespoons diced yellow onion
1 tablespoon grapeseed oil
1/4 cup apple juice
1 cup roasted red pepper puree
Four 6-ounce red snapper fillets, skin on
1 tablespoon blackening seasoning
1 tablespoon grapeseed oil

Steps:

  • For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
  • For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
  • For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
  • For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE



Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 28

4 snapper fillets
1/4 pound butter
Blackening Seasoning, recipe follows
Creamy grits, recipe follows
Barbecue Sauce, recipe follows
Lemon wedges
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 cups heavy cream
3 cups water
1/4 pound salted butter
Salt and pepper
2 cups quick grits
1/4 pound bacon, diced
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced red onion
3 tablespoons Southern Comfort
1/2 cup brown sugar
14 ounces ketchup
Salt and pepper

Steps:

  • Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
  • Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
  • Combine all spices and mix well.
  • Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
  • Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

CAJUN STYLE BLACKENED SNAPPER



Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

Steps:

  • In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
  • Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
  • Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

CAJUN BLACKENED REDFISH



Cajun Blackened Redfish image

Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!

Provided by M. Alario

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
  • Dip the filets into the melted butter, then coat with the seasoning mixture.
  • In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  • Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 8.9 g, Cholesterol 102.2 mg, Fat 38 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 11.8 g, Sodium 2077.7 mg, Sugar 6.4 g

BLACKENED RED SNAPPER WITH CORN RELISH



Blackened Red Snapper With Corn Relish image

Make and share this Blackened Red Snapper With Corn Relish recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

4 red snapper fillets, rinsed and patted dry
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cornstarch or 1 teaspoon arrowroot
1/4 cup fresh corn or 1/4 cup frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
2 limes (one for garnish, one for juicing)
1/2 teaspoon salt

Steps:

  • To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve.
  • To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside.
  • Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.
  • Chef's Landry's Notes: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.

Nutrition Facts : Calories 337.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 978.8, Carbohydrate 14.5, Fiber 5.7, Sugar 2.9, Protein 47

More about "blackened red snapper with corn relish recipes"

BLACKENED RED SNAPPER WITH PEACH SALSA - KATIE'S CUCINA
Aug 26, 2020 Directions. Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil. While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then …
From katiescucina.com


BLACKENED RED SNAPPER - 60 MINUTE CHEF
Apr 25, 2023 Blackened Red Snapper. April 25, 2023. Cajun/Creole / Dinner / Main / Mediterranean. 652. 1. 0. WITH. ... This recipe is done blackened style, and quite different …
From 60minutechef.com


BLACKENED RED SNAPPER WITH REMOULADE | LOUISIANA KITCHEN
Method: Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, whisk mayonnaise, relish, capers, lemon juice, and mustard …
From louisiana.kitchenandculture.com


BLACKENED RED SNAPPER - SUSAN SPUNGEN
Nov 25, 2019 8 red snapper filets, skinned. Lemon wedges, for serving. PREPARATION. In a medium shallow bowl, combine all spices through dried thyme. Place 6 tablespoons melted butter in a medium shallow bowl. Dip each …
From susanspungen.com


CAST IRON BLACKENED SNAPPER WITH RéMOULADE SAUCE
1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, whisk mayonnaise, lemon juice, relish, capers, and mustard together in bowl; set aside for serving. 2. Using sharp …
From americastestkitchen.com


CAJUN-INSPIRED BLACKENED RED SNAPPER - THE DEFINED …
Jun 3, 2019 Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet. When very hot, place fish filets flesh side down, cook, …
From thedefineddish.com


BLACKENED RED SNAPPER WITH CORN RELISH | LOUISIANA KITCHEN
Relish: 1/4 cup fresh or frozen corn; 1 cup tomatoes, coarsely chopped; 1 avocado, cubed; 1/4 cup red onion, minced; 1/4 cup cilantro, chopped; 2 cloves garlic, minced
From mail.kitchenandculture.com


BLACKENED RED SNAPPER - THE IRON SKILLET DIARIES
Jul 2, 2019 Give it a minute or two to completely heat up. Once the skillet has gotten piping hot place your fillets in, skin side up. Cook for 3 to 4 minutes and flip so that the skin side is down. Cook for another 3 to 4 minutes or until the fish …
From ironskilletdiaries.com


BLACKENED RED SNAPPER WITH CORN RELISH RECIPES
4 red snapper fillets, rinsed and patted dry: 1/2 teaspoon thyme: 1/2 teaspoon oregano: 1/2 teaspoon cayenne: 1/2 teaspoon paprika: 1/2 teaspoon ground black pepper
From tfrecipes.com


BLACKENED RED SNAPPER WITH CORN RELISH | SUZANNE LANDRY ~ FRESH …
4 red snapper filets. Seasoning mix: ¼ tsp each of thyme, oregano, cayenne, paprika, ground black pepper ½ tsp onion powder ½ tsp arrowroot or organic cornstarch. Relish: ¼ cup fresh …
From suzannelandry.com


BLACKENED RED SNAPPER WITH CORN RELISH | LOUISIANA KITCHEN
To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice, and salt and refrigerate until ready to serve. To make seasoning, combine all the ingredients in a small bowl …
From louisiana.kitchenandculture.com


BLACKENED REDFISH - CORRIE COOKS
Jun 9, 2023 Pat the snapper fillets dry and brush each side with melted butter. Sprinkle the blackening spices evenly over both sides of the fillets. Heat a large skillet over high heat. Once it's very hot, add the fillets. Cook the fillets for 2-3 …
From corriecooks.com


BLACKENED RED SNAPPER RECIPE - CAJUN STYLE RECIPE
Recipe Instructions: Rinse red snapper fillets with fresh water and pat dry using a paper or kitchen towel. In a small bowl, prepare Cajun seasoning by combining and mixing together salt, paprika, garlic powder, onion powder, cayenne …
From soulfoodandsoutherncooking.com


BLACKENED RED SNAPPER WITH SPICY CAJUN RICE - CHATELAINE
3/4 cup frozen corn kernels. 450 g red snapper fillets, cut into large pieces, patted dry. 2 green onions, thinly sliced. Instructions. HEATa medium saucepan over medium. Add 1 tbsp oil, then ...
From chatelaine.com


Related Search