Charcoal-Grilled Blackened Red Snapper

Name: Charcoal-Grilled Blackened Red Snapper
Ingredients: 2 tablespoons, sweet paprika; 2 teaspoons, onion powder; 2 teaspoons, garlic powder; 3/4 teaspoon, ground coriander; 3/4 teaspoon, table salt; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, ground black pepper; 1/4 teaspoon, ground white pepper; 3 tablespoons, unsalted butter; , Large disposable aluminum baking pan; 4 , red snapper fillets, 6 to 8 ounces each, 3/4 inch thick; , Vegetable oil for grill rack

Main Courses
Fish & Seafood
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2007, America's Test Kitchen TV

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.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4

TIME 1¼ hours

A cookbook recipe exclusively for All-Access members from Master of the Grill

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