Gas-Grilled Blackened Red Snapper

Published May 1, 2007.

Why this recipe works:

For a grilled blackened red snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. Once on the grill, the spice crust acquired the proper… read more

For a grilled blackened red snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. Once on the grill, the spice crust acquired the proper depth and richness while the fish cooked through. To guarantee that our grilled blackened snapper recipe would have a moist, mild-flavored interior, we scored the skin so that the fillets wouldn’t curl during cooking.

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Serves 4

If using fillets that are 1/2 inch or thinner, reduce cooking time to 3 minutes per side. If using fillets that are 1 inch or thicker, increase cooking time on second side by 2 minutes, moving the fish to the cooler side of the grill after the second side has browned. If you cannot find red snapper, striped bass, halibut, and catfish can be substituted. Making the slashes in the skin requires a sharp knife. If your knife isn’t sharp enough, try cutting through the skin with a serrated knife. However, cut in one direction (don’t saw) and be careful not to cut into the flesh. If you choose not to eat the skin, be sure to remove it after cooking rather than beforehand. Serve fish with lemon wedges and our Rémoulade or our Pineapple and Cucumber Salsa with Mint.

Ingredients

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