When it comes to herbs, you can one use just one or a combination. Using room temperature grass-fed butter or ghee will make your life much easier!

What You Need for the Lemon, Garlic and Herb ButterĮssentially, you’re making a compound butter by combining the ingredients into a bowl and mixing until smooth. It’s also excellent on chicken and other types of seafood, like shrimp and scallops. In addition to red snapper, you can use this Blackening Spice on a wide variety of fish, including cod, halibut, salmon, haddock, orange roughy, mahi mahi, and trout, to name a few. For less of an herby punch, try using dried basil or parsley. For example, If you want some added sweetness, you can use coconut sugar (or brown sugar if not considered about keeping it Paleo). You can follow my recipe here, or play around with substitutes and additions. In addition to salt and black pepper, the usual suspects are some type of paprika for colour, cayenne pepper for heat, onion and/or garlic powder and dried herbs, such as oregano and/or thyme, for some earthy flavour.īeyond these, the choice is yours. There are a million and one ways to make homemade blackening spice and I encourage you to use what you like or have on hand. Once your spice mixture is ready, generously season both sides of each fish filet and pan-fry them in some extra-virgin olive oil or avocado oil over medium heat for around 3 minutes per side, depending on the thickness of your filets. You can do this in a bowl, but I find it easier in a mason jar because if you have any leftover rub, you can simply store it in the sealed jar in your pantry without having to dirty an extra dish. The first thing you’ll need to do is prepare the spice mixture by combining all of the ingredients together. My top non-stick skillet recommendations are these Ballarani Granitium-Coated Pans and this DeBuyer Non-Stick Frying Pan.For fully non-toxic options, you can purchase a GreenPan Frying Pan, but these have notoriously short lifespans. To achieve this, I recommend cooking the fish over medium heat in a good, non-stick pan with enough oil to coat the bottom of it. Instead, your goal should be to develop a deep, dark brown colour with a slightly crispy crust. It can definitely happen if you’re not careful and don’t closely monitor it while it’s cooking, but burning the spices will only make them taste bitter and unpleasant. You’re the boss, applesauce.Ĭontrary to what some might have you believe, the goal here is not to actually blacken and burn the fish. I’ll leave it up to you to decide if you want to use butter or ghee. It has a nuttier and stronger flavour than butter, but it’s still very delicious. To keep things Whole30 and Paleo, I actually used ghee instead of butter. Oh, my heavens!Īs the gahhhlicky, lemony and herbaceous compound butter melts over the hot fish, it imparts a irresistible aroma and flavour. The Blackened Snapper is delicious enough as is, but if you want to take things to the next level, I strongly recommend slathering it with some homemade Lemon, Garlic and Herb Butter. Yet another option is to make some killer Fish Tacos with some shredded cabbage and Avocado Crema. Try the Blackened Snapper over a bed of arugula with some crispy Tostoneson the side, or with some grilled mixed veggies and Mexican Red Rice if you’re living your Food Freedom. I served it with some steamed green and yellow beans, and boiled potatoes, but the options are endless. Remove from pan and place on plate with cauliflower first, broccoli and top with dollop of flower sauce.Packed with flavour, a bit spicy and super easy to prepare, this Blackened Snapper is a great weeknight protein option and pairs very well with a variety of side dishes. Mix all other ingredients to make flower sauce. Add broccoli and place water in pan and cover to steam.

Spray sauté pan with zero fat spray and sear cauliflower on both sides. SEARED CAULIFLOWER & BROCCOLI FLOWER PREPARATIONĭust cauliflower and broccoli with blackened seasoning. Turn and finish, remove from heat.īlend all ingredients till uniform and smooth. Sear, don’t move, catfish for 3 minutes to seal in juices and sear properly. Dust Snapper on both sides with blackened seasoning. Mix all ingredients for blackened seasoning and hold for use. BLACKENED SNAPPER, HONEY MUSTARD & SEARED CAULIFLOWER & BROCCOLI FLOWERS

Blackened red snapper