Ingredients
- 8 Red Snapper fillets (always be sure to check fish for bones)
- 1 1/2 C Unsalted Butter
- Red Pepper Flakes - 1/4 t
- Ground Cumin - 1/2 T
- Chipotle Seasoning - 1T
- Granulated Garlic - 1T
- Minced Onion - 1/2 T
- Ground Oregano - 1/2 t
- Crushed Thyme - 1/2 t
- Ground White Pepper - 1/2 t
- Cracked Black Pepper - 1t
- Salt - scant 1/2 T
- 2 Yellow Squash, cut into 1/4 inch slices
- 2 Zucchini, cut into 1/4 inch slices
- 1/2 Yellow Onion, cut into 1/4 inch rings
Melt butter in large skillet (preferably cast iron). Pour melted butter into a bowl and set aside. Wipe out the skillet with paper towels (be careful not to burn your fingers), but don't wash it out. Heat pan on high for 10 minutes until very hot.
Mix all dry ingredients. Then turn on your oven vent and open your windows because the fish will smoke a lot while it's blackening!
Turn oven or warming drawer to 250 degrees.
Once pan has pre-heated, dip snapper fillets, one by one, into melted butter, then sprinkle generously with dry mix, then place in hot pan with seasoned side down. Pour 1 T melted butter onto each fillet, then sprinkle the top side with seasoning. Cook 3-5 minutes, until you can see that the bottom is blackening, then flip. Cook 3-5 minutes on the other side.
When the fish is finished, place it on a plate and put in the oven or warming drawer to keep warm while you cook the veggies.
Use a paper towel to wipe most of the black flakes out of the pan. Don't worry about trying to get it all.
Pour all remaining butter into the skillet. Place all veggies into the butter, along with any remaining dry mix. Cook uncovered on high for 2 minutes. Then cook covered for 3-4 minutes while you get the plates ready.
Prepare plates with dirty rice and snapper. Place veggies on plates at last minute, and serve!
No comments:
Post a Comment