Blackened Snapper With Creamy Grits And Southern Comfort Barbecue Sauce Recipes

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE

Steps:

• Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
• Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
• Combine all spices and mix well.
• Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
• Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

BLACKENED SPICY SNAPPER FILLETS

Steps:

• Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
• Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
• Place the fish fillets in the hot skillet.
• Pour 1 tablespoon of butter over each fillet.
• Cook until the coating on the fillet turns black, 3 to 5 minutes.
• Turn the fish over.
• Pour another tablespoon of butter over the fish.
• Cook for about 2 minutes longer.

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH

Steps:

• For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
• For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
• For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
• For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.