This blackened red snapper with crab remoulade brings bold Southern flavor and coastal elegance to your table. The snapper is seared to perfection in a smoky, spiced crust, then topped with tender Heron Point crab in a rich sherry butter sauce. Served alongside zesty Spanish rice, every bite balances heat, sweetness, and depth. It’s a restaurant-worthy seafood dish that’s surprisingly simple to make at home.

Instructions

Blackened Red Snapper:

1. Whisk dry ingredients together
2. Heat large cast iron or nonstick skillet on medium high
3. Dredge filets with blackening seasoning, reserve 1 Tb of seasoning for sherry sauce
4. 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:

1. Melt butter in small sauté pan
2. Add the onion and cook for 3 minutes or until soft
3. Add the garlic and cook for an additional minute or until fragrant
4. Sprinkle over the flour and stir until combined
5. Slowly add the madeira and clam stock and whisk until combine and bring to a boil
6. Reduce to medium and simmer for 3 minutes or thickens
7. Add the crab, cajun seasoning and baste the crab with the sauce until warm
8. Season with salt and pepper

Spanish Rice:

1. Warm oil in a heavy bottom skillet on medium heat
2. Add the onion and cook for 3 minutes or until soft
3. Add rice and cook for 3 minutes or until starts to turn golden brown
4. Add the chicken stock, tomato paste and hot sauce and bring to boil
5. Reduce heat to low, cover and allow to simmer for10-15 minutes, stirring often
6. Season with salt and pepper