Father’s Day is coming and once again we have to figure out what to get for dear old Dad that communicates our love for him. It’s been said that the way to Dad’s heart is through his stomach, so why not grill a simple, yet terrific meal this Father’s Day that you get to enjoy too. This week we bring Grilled Blackened Red Snapper, a fresh take on a Cajun-style, traditionally fried dish where the heat is less emphasized than the herbs and seasonings.
Begin preparing the rub by mixing together paprika, salt, garlic salt, onion salt, thyme, oregano, pepper, and cayenne if heat is desired. Sprinkle the rub on both sides of the fish and grill over high heat in order to blacken the spices before the fish is cooked for that signature look and taste. The butter sauce is a perfect complement to the red snapper, and is made by bringing lemon juice to a simmer, adding butter, and then mixing until combined. Plate the fish, drizzle with some of the lemon-butter sauce, and serve with Dad’s favorite sides for a wonderful Father’s Day meal.
Grilled Blackened Red Snapper Ingredients
- 2 red snapper fillets (halved)
- 1/2 cup (120 ml) butter
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) parsley (minced)
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) black pepper
- Optional: 1/4 teaspoon (1.25 ml) cayenne (or more to taste)
Grilled Blackened Red Snapper Directions
- Mix together the paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the red snapper.
- Preheat the grill to high heat. Right before placing fish on the grill, oil the grill grates well. Make several passes as this will create a nice non-stick surface.
- Bring the lemon juice to a simmer in a small saucepan or heat to a simmer in the microwave in a safe dish. Remove from heat and add butter. Mix well.
- Grill the red snapper about 5 to 6 minutes on one side, until the seasonings are blackened. Turn the snapper over and grill for another 5 to 6 minutes until done or until the fish reaches an internal temperature of at least 145 F.
- Once cooked through, remove the fish from grill and plate.
- Add parsley to the lemon butter and spoon a quarter of the butter mixture over each piece of fish.
- Serve with grilled vegetables or your favorite sides.
Taken from TheSpruceEats.com