Red Snapper Recipe
blackened with lime compound butter, Anson Mills cheese grits, seasonal vegetable
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Ingredients
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For the Blackened Red Snapper
For the Lime Compound Butter
For the Anson Mills Cheese Grits
For the Seasonal Vegetable
Method
Preparing the Lime Compound Butter
- 1
Make the Compound Butter
In a small bowl, combine the softened unsalted butter, fresh lime juice, lime zest, and chopped cilantro. Mix until well combined. Spoon the mixture onto a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.
Cooking the Grits
- 2
Prepare the Cheese Grits
In a medium saucepan, bring 4 cups of water to a boil. Stir in the Anson Mills grits and salt. Reduce the heat to low and cook, stirring occasionally, for about 20-25 minutes until the grits are creamy and tender. Stir in the milk, grated sharp cheddar cheese, and black pepper. Keep warm.
Cooking the Vegetables
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasonal vegetables and season with salt and black pepper. Sauté for about 5-7 minutes until tender and slightly caramelized. Remove from heat and set aside.
Cooking the Red Snapper
- 4
Blacken the Red Snapper
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Rub the spice mixture generously over both sides of the red snapper fillets. In a cast-iron skillet, heat 2 tablespoons of olive oil over high heat. Once hot, add the fillets and cook for about 3-4 minutes on each side until blackened and cooked through. Remove from heat.
