Blackened Snapper* Recipe

Make the spice mix

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Mix thoroughly so spices are even.

Pat the snapper fillets dry with paper towels. Brush both sides lightly with olive oil (about 1 tbs per fillet) and a little melted butter. Sprinkle the spice mix evenly over both sides of the fillets, pressing gently so it adheres. Let rest 10 minutes at room temperature while you prepare the salad and sauce.

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs olive oil to the pan and swirl to coat. Add fillets and cook without moving 2–3 minutes until a deep, dark crust forms. Flip carefully and cook 1.5–2 minutes more until fish is opaque and flakes easily (internal temp ~135–140°F/57–60°C). Remove to a warm plate and tent loosely with foil. Keep pan hot for finishing sauce if needed.

Squeeze lemon over fillets before serving.

Bring a large pot of salted water to a boil. Add halved fingerling potatoes and simmer until just tender, 10–12 minutes depending on size. Remove with a slotted spoon and reserve 1/4 cup of cooking water. While potatoes cook, blanch green beans in the same boiling water 2–3 minutes until bright green and tender-crisp. Transfer beans to an ice bath or run under cold water to stop cooking; drain and set aside.

In a large skillet over medium heat, add 2 tbs olive oil. Add the minced shallot and cook 1–2 minutes until softened and translucent, then add the minced garlic and cook 30 seconds until fragrant.

Add the drained potatoes to the skillet and sauté 3–4 minutes to get a little color. Add the blanched green beans, Dijon mustard, champagne vinegar, reserved potato cooking water (start with 2 tbs, add more if needed), chopped parsley and chives. Toss gently to combine and warm through, 1–2 minutes. Season with salt and black pepper to taste. Keep warm while you finish the fish and sauce.

In the skillet used for the fish (wipe out if very charred but keep any fond), melt 1 tbs unsalted butter over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds.

Add 2 tbs tomato paste and cook, stirring, 1 minute to caramelize the paste slightly — this deepens the flavor. Deglaze the pan with 1/2 cup chicken or vegetable stock, scraping up brown bits from the bottom.

Stir in 1/2 cup heavy cream and bring the sauce to a gentle simmer. Reduce heat to low and simmer 2–3 minutes until slightly thickened. Taste and add 1/4 tsp hot sauce if using, and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped basil or parsley.

If the sauce is too thin, simmer an extra 1–2 minutes. If too thick, thin with up to 1–2 tbs water or stock. Strain sauce through a fine sieve for a silkier finish (optional). Spoon warm tomato cream sauce onto plates, place blackened snapper on top or to the side, and serve with the warm fingerling and green bean potato salad. Garnish with additional chopped herbs and lemon wedges.