Blackened Red Snapper with Crab Remoulade - 16 oz
Prep
20 MinutesTotal
40 MinutesYield
6 ServingsIngredients
Blackened Red Snapper
- 6 Each Red Snapper filet
- 2 Tbsp Oregano, dried
- 2 Tbsp Parsley, dried
- 2 Tbsp Thyme, dried
- 1 Tbsp Black pepper
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 2 Tbsp Paprika
- 1/2 tsp Cayenne
- 1 Tbsp Salt
- 1 Tbsp Canola oil
Crab Sherry Sauce
- 16 Oz Heron Point Crab Meat
- 3 Tbsp Butter, unsalted
- 1/2 Cup Onion, chopped
- 1 Tbsp Garlic, minced
- 3 Tbsp All-Purpose Flour
- 2 Cups Clam juice
- 1 Tbsp Blackened Seasoning
- 1 tsp Salt
Spanish Rice
- 2 Tbsp Olive oil
- 2 Tbsp Onion, chopped
- 1 1/2 Cups White rice
- 2 Cups Chicken stock
- 1 Tbsp Tomato paste
- 1 tsp Hot sauce
- To Taste Salt & Pepper
Instructions
Blackened Red Snapper:
- Whisk dry ingredients together
- Heat large cast iron or nonstick skillet on medium high
- Dredge filets with blackening seasoning, reserve 1 Tb of seasoning for sherry sauce
- Add a few drops of canola oil in pan and sear two fillets at a time, cooking 3-4minutes per side until blackened or internal temp reaches 145 degrees Fahrenheit
Sherry Sauce:
- Melt butter in small sauté pan
- Add the onion and cook for 3 minutes or until soft
- Add the garlic and cook for an additional minute or until fragrant
- Sprinkle over the flour and stir until combined
- Slowly add the madeira and clam stock and whisk until combine and bring to a boil
- Reduce to medium and simmer for 3 minutes or thickens
- Add the crab, cajun seasoning and baste the crab with the sauce until warm
- Season with salt and pepper
Spanish Rice:
- Warm oil in a heavy bottom skillet on medium heat
- Add the onion and cook for 3 minutes or until soft
- Add rice and cook for 3 minutes or until starts to turn golden brown
- Add the chicken stock, tomato paste and hot sauce and bring to boil
- Reduce heat to low, cover and allow to simmer for10-15 minutes, stirring often
- Season with salt and pepper