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Restaurants›SOHO Atlanta Restaurant›Blackened Red Snapper Recipe

Blackened Red Snapper Recipe

Inspired by SOHO Atlanta Restaurant

Time1h

Serves4

butternut squash risotto, asparagus, lemon beurre blanc

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Ingredients

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For the Blackened Red Snapper

4 pieces Red Snapper fillets

2 tbs Cajun seasoning

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Butternut Squash Risotto

2 cups Butternut squash, diced

1 1/2 cups Arborio rice

1 pieces Onion, finely chopped

2 cloves Garlic, minced

4 cups Vegetable broth

1/2 cups Parmesan cheese, grated

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Asparagus

1 bundles Asparagus spears

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For the Lemon Beurre Blanc

1 cup Butter, cold and cubed

2 pieces Shallots, finely chopped

1/2 cups White wine

2 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp White pepper

Method

Prepare the Blackened Red Snapper

1

Season the Fish

Rub the red snapper fillets with olive oil, then season generously with Cajun seasoning, salt, and black pepper.

2

Cook the Fish

Heat a skillet over high heat. Add the seasoned fillets and cook for about 3-4 minutes per side until blackened and cooked through. Remove and set aside.

Make the Butternut Squash Risotto

3

Sauté the Vegetables

In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

4

Cook the Risotto

Add Arborio rice and stir for 1-2 minutes. Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed and the rice is creamy.

5

Add Butternut Squash

Stir in the diced butternut squash and cook until tender, about 10-15 minutes. Stir in Parmesan cheese, salt, and pepper before serving.

Prepare the Asparagus

6

Roast the Asparagus

Toss asparagus with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 10-12 minutes until tender.

Make the Lemon Beurre Blanc

7

Prepare the Sauce

In a saucepan, combine shallots and white wine, simmer until reduced by half. Gradually whisk in cold butter until emulsified. Stir in lemon juice, salt, and white pepper.