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Blackened Red Snapper with Garlic Butter Asparagus
Created by: Howcan Team
Ingredients
- 4 red snapper fillets (6-8 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the blackening seasoning.
- Coat each red snapper fillet with the blackening seasoning, ensuring both sides are evenly covered.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the red snapper fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and cook for 1-2 minutes, until fragrant. Add the trimmed asparagus to the skillet and cook for 5-6 minutes, or until tender-crisp. Season with salt and pepper to taste.
- Serve the blackened red snapper fillets with the garlic butter asparagus on the side. Enjoy!
Blackened Red Snapper is a classic dish that originated in the southern United States, particularly in the Gulf Coast region. The dish features a fillet of red snapper coated in a flavorful blend of spices, including paprika, cayenne pepper, and thyme, then seared to perfection. The result is a smoky, spicy crust that complements the delicate flavor of the fish. The dish is often served with a side of garlic butter asparagus, which adds a touch of freshness and a hint of indulgence to the meal. The crisp-tender asparagus is sautéed in a rich garlic butter sauce, enhancing its natural sweetness and creating a perfect balance with the bold flavors of the blackened snapper. One renowned chef known for his expertise in preparing Blackened Red Snapper is Chef Paul Prudhomme, who popularized the dish at his iconic New Orleans restaurant, K-Paul's Louisiana Kitchen. His innovative use of spices and cooking techniques elevated the dish to culinary stardom, and it has since become a staple in many seafood restaurants across the region. Today, the best versions of this dish can be found in seafood restaurants along the Gulf Coast, where fresh red snapper is readily available. The key to a successful Blackened Red Snapper lies in the quality of the fish and the precise balance of spices used in the blackening seasoning. As for the garlic butter asparagus, using fresh, high-quality asparagus and infusing it with a generous amount of garlic butter is essential for achieving the perfect side dish. While the classic preparation of Blackened Red Snapper involves searing the fish in a hot cast-iron skillet, some chefs also opt for grilling or broiling methods to impart a smoky flavor. Additionally, variations of the dish may include different types of fish, such as grouper or catfish, offering a unique twist on the traditional recipe. In conclusion, Blackened Red Snapper with garlic butter asparagus is a beloved seafood dish with deep roots in the culinary traditions of the Gulf Coast. Its bold flavors, expert preparation, and regional influence make it a must-try for seafood enthusiasts seeking a taste of authentic southern cuisine.
30 min
4
350 calories
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