Blackened Red Snapper Fillets

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This is a restaurant-quality fish recipe, i have also used this recipe with grouper. If you are using unsalted butter for this recipe then use 1 teaspoon kosher salt instead of 1/2 teaspoon. The success of the blackening technique depends on your fish being very cold and having a very hot skillet, use a large cast-iron skillet for this recipe.

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Steps

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In a saucepan melt butter over low heat.

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Stir in the lemon juice , thyme , basil , black pepper and kosher salt.

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Cook over low heat for 8-10 minutes , then pour into a heat-proof shallow dish.

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Cool the butter mixture for about 30 minutes at room temperature.

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Dip the fish fillets into the butter mixture coating thoroughly.

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Place the fillets on a platter and chill at least 1-1 / 2 hours.

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Set aside the remaining butter mixture.

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Heat a large cast-iron frypan over high heat.

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Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes , remove to a platter and keep warm.

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Repeat with the remaining fillets.

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Reduce the heat , then add in the remaining butter mixture into the skillet.

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Stir and heat.

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Drizzle the butter mixture over the fillets.

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Serve with lemon wedges.

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Ingredients

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butter, fresh lemon juice, dried thyme, dried basil, ground black pepper, kosher salt, red snapper fillets, lemon wedge