BLACKENED SNAPPER VINAIGRETTE
By substituting olive oil for butter in the traditional recipe for blackened snapper, the fish can be served slightly
chilled or at room temperature. It's a great way to enjoy this New Orleans specialty when it is just too hot to heat
up the cast-iron skillet until right before eating.
Makes 8 servings
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2 cups olive oil
1/2 cup fresh lemon juice
2 tablespoons dried thyme
3 tablespoons dried basil
1 tablespoon dried oregano
1 1/2 tablespoons coarsely ground pepper
2 teaspoons dried red pepper flakes
2 teaspoons salt
8 red snapper fillets, about 8 ounces each
3 tablespoons shredded fresh basil
1 lemon, cut into wedges
|1.||Heat the oil in a medium skillet and add the lemon juice, thyme, basil, oregano, pepper, red pepper flakes, and salt. Simmer over low heat for 10 minutes, then remove from the heat.|
|2.||Dip the fish fillets, one at a time, in the oil mixture, coating both sides heavily with herbs. Place the fillets on a flat tray and freeze until very cold, 15 to 20 minutes.|
|3.||Heat a large cat-iron skillet over very high heat. Arrange as many fillets as will fit in a single layer in the skillet and quickly sear and blacken both sides, about 4 minutes. Transfer the fillets to a serving platter and refrigerate for several hours. Repeat with any remaining fillets. Serve cold or at room temperature, sprinkled with the basil and garnished with the lemon wedges.|
Excerpted from NANTUCKET OPEN-HOUSE COOKBOOK copyright © 1987 Sarah Leah Chase.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.