Blackened Snapper Vinaigrette

Recipe by: Sarah Leah Chase | from Nantucket Open House

Cookstr

Course: Main Course

Total Time: Under 4 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

By substituting olive oil for butter in the traditional recipe for blackened snapper, the fish can be served slightly chilled or at room temperature. It’s a great way to enjoy this New Orleans specialty when it is just too hot to heat up the cast-iron skillet right before eating.

Yield: Makes 8 servings

INGREDIENTS

2 cups olive oil
½ cup fresh lemon juice
2 tablespoons dried thyme
3 tablespoons dried basil
1 tablespoon dried oregano
1½ tablespoons coarsely ground pepper
2 teaspoons dried red pepper flakes
2 teaspoons salt
8 red snapper fillets, about 8 ounces each
3 tablespoons shredded fresh basil
1 lemon, cut into wedges

Directions

1. Heat the oil in a medium skillet and add the lemon juice, thyme, basil, oregano, pepper, red pepper flakes, and salt. Simmer over low heat for 10 minutes, then remove from the heat.

2. Dip the fish fillets, one at a time, in the oil mixture, coating both sides heavily with herbs. Place the fillets on a flat tray and freeze until very cold, 15 to 20 minutes.

3. Heat a large cast-iron skillet over very high heat. Arrange as many fillets as will fit in a single layer in the skillet and quickly sear and blacken both sides, about 4 minutes. Transfer the fillets to a serving platter and refrigerate for several hours. Repeat with any remaining fillets. Serve cold or at room temperature, sprinkled with the basil and garnished with the lemon wedges.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 423kcal (21%)

Calcium 71mg (7%)

Vitamin C 15mg (24%)

Vitamin A 78mcg RAE (3%)

Potassium 648mg

Magnesium 99mg

Protein 41g

Sugar 0g

Fiber 2g

Total Carbohydrate 4g