Red Snapper filets broiled in garlic butter

[bearfan454]

My neighbor Tim went fishing at Port Aransas Tx and brought back a lot of fish. He gave me some black tipped shark steaks and a big bag of Red Snapper filets. I will broil the Red Snapper with some garlic butter and add lemon right before serving. I haven't had broiled fish in quite a while.

[Stinky The Clown]

1. Red Snapper

mmmmm-mmmmm-mmmm!

Since you have a lot of it, ya gunna blacken some, too? I know that's kinda 80s-90s, but I still love it and do it often.

[bearfan454]

2. I've never done that.

How do you do it ? Just spice it and burn it on each side ?

[Stinky The Clown]

3. Actually, yeah ...... it really is almost that simple

Here's one I found with a Google search.
http://www.recipecottage.com/cajun/blackened-redfish04.html

I do mine similarly. I use this stuff:

They make several flavors. They have one called 'Blackening Seasoning' and one called 'Creole Seasoning'. I prefer the creole, which is hotter. Sparkly likes the blackening, cuz its not as hot. You don't need to use this. Any cajun seasoning will do .... or you can make your own mix.

Pat the fillet dry. Coat it completely with lots and lots of the seasoning.

Heat a cast iron skillet until it is (almost literally) red hot.

Put the fish in and let it cook, undisturbed. You want it to sear and form a crust. If the pan's well seasoned, it will stick at first and then release. If the pan is not so well seasoned, use a tiny bit frying oil that has a very high smoke point.

Your pan will smoke like a tire fire. Open windows, set up fans, cover your smoke alarm ....... or do it outside over a very hot fire!

Wait about 2 - 4 minutes (depending on the fish's thickness) then turn. I use a stiff metal spatula so I can sorta scrape under the fish to get under any part of the crust that may be stuck.

Cook about 2 - 3 minutes on the other side. Poke into the fish with a fork to check for doneness. When done serve immediately.

The fish will look .... well ... black. This picture's close. Mine gets more evenly black.

[bearfan454]

4. I'm going to try it.

I have some Essence from Emeril that I need to use up.

[Stinky The Clown]

5. The classic is with red fish

but we've done many different fish. Tuna works really well. Use an oily dark fish, though. Something soft like cod or flounder won't hold up well to the high heat.

The same thing can be done with those chickens you spoke about in another thread! Either light or dark meat. Skin 'em, coat 'em, cook 'em.