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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound unsalted butter |
1/2 cup fresh lemon juice |
2 tablespoons dried thyme |
2 tablespoons dried basil |
1 1/2 tablespoons coarsely ground black pepper |
2 teaspoons dried crushed red pepper |
1 teaspoon kosher salt |
6 (8-ounce) red snapper fillets, skinned |
garnishes: chopped fresh parsley, lemon wedges |
Directions:
1. Melt butter in medium saucepan over low heat. Stir in lemon juice through kosher salt. Cook over low heat for 10 minutes; pour into shallow dish.
2. Dip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.
3. Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Add 2 fillets, and cook 2 minutes on each side or until fish flakes with a fork. Keep cooked fillets warm. Repeat procedure with remaining fillets.
4. Reduce heat; add remaining butter mixture to skillet, and stir well. Drizzle butter mixture over each serving. Sprinkle with parsley and serve with lemon wedges.
5. Note: The success of the blackening technique depends on having well-chilled fish and a very hot skillet. Prepard only in a well-ventilated area.
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