Gas-Grilled Blackened Red Snapper

14 comments

Appears in Cook's Illustrated May/June 2007

Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

SERVES 4

TIME 1 hour

has video

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. On...

Print