Blackened Snapper Recipe
Avocado Chimichuri | Buttery Rice | Lemon Beurre Blanc
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Ingredients
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For the Blackened Snapper
For the Avocado Chimichurri
For the Buttery Rice
For the Lemon Beurre Blanc
Method
For the Blackened Snapper
Prepare the Spice Mixture
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper.
Season the Snapper
Rub the spice mixture all over the snapper fillets. Let them sit for about 10 minutes.
For the Avocado Chimichurri
For the Buttery Rice
Cook the Rice
In a saucepan, melt butter over medium heat. Add long-grain rice and toast for 2-3 minutes. Pour in chicken broth and salt, bring to a boil, then reduce to low, cover, and simmer for 18-20 minutes.
For the Lemon Beurre Blanc
Make the Beurre Blanc
In a small saucepan, combine minced shallots and white wine. Simmer until reduced by half. Gradually whisk in cold butter until emulsified. Stir in lemon juice and season with salt to taste.