Charcoal-Grilled Blackened Red Snapper

  • 2 Tablespoons  sweet paprika
  • 2 Teaspoons  onion powder
  • 2 Teaspoons  garlic powder
  • 3/4 Teaspoons  ground coriander
  • 3/4 Teaspoons  table salt
  • 1/4 Teaspoon  cayenne pepper
  • 1/4 Teaspoon  ground black pepper
  • 1/4 Teaspoon  white pepper
  • 3 Tablespoons  unsalted butter
  • red snapper fillets, 6 to 8 ounces each, 3/4 inch thick
  •   vegetable oil, for grill rack
Recipe courtesy of America's Test Kitchen. I love to watch this show and learn new/different methods of cooking and baking. This just sounds like something we would really like. "If using fillets that are 1/2 inch or thinner, reduce cooking time to 3 minutes per side. If using fillets that are 1 inch or thicker, increase cooking time on second side by 2 minutes, moving the fish to the cooler side of the grill after the second side has browned. If you cannot find red snapper, striped bass, halibut, and catfish can be substituted. Making the slashes in the skin requires a sharp knife. If your knife isn’t sharp enough, try cutting through the skin with a serrated knife. However, cut in one direction (don’t saw) and be careful not to cut into the flesh. If you choose not to eat the skin, be sure to remove it after cooking rather than beforehand. Serve fish with lemon wedges and our Rémoulade or our Pineapple and Cucumber Salsa with Mint." Skin-on fillets will buckle when grilled becau

Directions RichSnippets

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Recipe Details

Preparation Time: 
15 minutes
Cooking Time: 
8 minutes
Total Time: 
23 minutes
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