Broiled Spice-Rubbed Snapper for Two
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WHY THIS RECIPE WORKS
For an easy way to cook fish that we could use in tacos or serve with a simple vegetable side, we brushed a spice mixture on snapper fillets and cooked them under the broiler. To maximize the flavor of the spices, we hydrated ancho chile po... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We developed this recipe using Diamond Crystal kosher salt. If using Morton's, which is finer, use ⅜ teaspoon for the fish (you can still use ¼ teaspoon for the spice paste). Sea bass or tilapia can be substituted for the snapper, if desired. If using tilapia, which is thinner, start checking for doneness at 8 minutes. We use granulated garlic in this recipe because fresh garlic burns under the broiler; feel free to substitute garlic powder. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If you prefer a spicier dish, add the full ¼ teaspoon of cayenne pepper. Serve the fish with steamed white rice or roasted potatoes and a vegetable; as a taco filling with cilantro leaves, avocado slices, and pickled red onions; or with a green salad and crusty bread.
INSTRUCTIONS
Sprinkle both sides of snapper evenly with ½ teaspoon salt. Refrigerate for 15 to 30 minutes.
While snapper chills, combine chile powder, coriander, granulated garlic, oregano, pepper, cayenne, and remaining ¼ teaspoon salt in small bowl. Stir in boiling water and let sit until thickened, 2 to 3 minutes. Mix in oil to make smooth paste.
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Place snapper, skinned side down, on prepared sheet and brush with spice mixture. Broil until top of fish is evenly browned and fish registers 135 degrees, 10 to 12 minutes. Transfer snapper to platter and drizzle with lime juice. Using spatula or large spoon, break snapper into portions. Serve with lime wedges.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.