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    BLACKENED SNAPPER VINAIGRETTE
    from "Nantucket Open-House Cookbook" by Sarah Leah Chase

    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

    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    PREPARATION

    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.



    Product nutrition and information
     Quantity Ingredients Est.Price
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Wild Snapper Fillet - $25.99/lb
     6 - 8 oz, Hand-cut
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
    You May Already Have
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      FreshDirect Crushed Chili Peppers - $3.59/ea
     1.65oz
     
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      FreshDirect Whole Dried Thyme - $3.59/ea
     1.25oz
     
      FreshDirect Dried Basil - $3.59/ea
     2.25oz
     
      FreshDirect Oregano - $3.59/ea
     0.75oz
     
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