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Blackened Red Snapper with Lime Cilantro Aioli
1 1/2 pounds red snapper fillets
1/4 cup reduced-calorie mayonnaise
1/4 cup plain nonfat yogurt
2 cloves garlic -- minced
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
2 tablespoons fresh cilantro leaves -- minced
Cajun Blackening Spice Mix:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 teaspoon ground cinnamon
To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.
Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days).
Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes.
Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli.
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