Blackened Red Snapper

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Blackened Red Snapper

Post  justmecookin on Wed Mar 09, 2011 11:04 am

Blackened Red Snapper

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

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. ip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.

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. educe heat; add remaining butter mixture to skillet, and stir well. Drizzle butter mixture over each serving. Sprinkle with parsley and serve with lemon wedges. Makes 6 servings

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