Best 10 Blackened Snapper Red Pepper Sauce Cheese Grits And Corn Relish Recipes

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**Savor the Exquisite Flavors of Blackened Snapper with Red Pepper Sauce, Cheese Grits, and Corn Relish: A Culinary Symphony**

Indulge in a tantalizing culinary journey with this delectable blackened snapper dish, expertly paired with a vibrant red pepper sauce, creamy cheese grits, and a refreshing corn relish. The blackened snapper, with its crispy, charred exterior and succulent, flaky interior, takes center stage, while the red pepper sauce adds a vibrant layer of heat and sweetness. The rich and creamy cheese grits provide a comforting base, while the corn relish adds a touch of freshness and crunch. Together, these elements create a symphony of flavors that will tantalize your taste buds and leave you craving more. This comprehensive guide includes detailed recipes for each component of this extraordinary dish, ensuring that you can recreate this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE



Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 28

4 snapper fillets
1/4 pound butter
Blackening Seasoning, recipe follows
Creamy grits, recipe follows
Barbecue Sauce, recipe follows
Lemon wedges
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 cups heavy cream
3 cups water
1/4 pound salted butter
Salt and pepper
2 cups quick grits
1/4 pound bacon, diced
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced red onion
3 tablespoons Southern Comfort
1/2 cup brown sugar
14 ounces ketchup
Salt and pepper

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.

CAJUN STYLE BLACKENED SNAPPER



Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

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.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

PAN-FRIED RED SNAPPER FILLET WITH CORN CREAM CREOLE SAUCE



Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

Steps:

  • In a large saucepan, heat the achiote oil over medium heat. Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes. Add the corn and fish stock and cook over medium heat for about 6 minutes. Remove from the heat and let cool slightly. Transfer to a blender process until smooth on high speed.* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
  • Dilute the cornstarch with 1 tablespoon water. Add to the saucepan, mix well, and incorporate the butter with a whisk. Taste for seasoning and and cook for about 5 minutes. Keep warm.
  • Generously season both sides of the fish with salt and pepper. In a large nonstick skillet, heat the oil over high heat. When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning. Flip onto other side and cook for about 2 minutes. Remove from heat to a platter.
  • Spoon the warm sauce in the center of each dinner plate. Top with a fish portion. Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

BLUE CORN TORTILLA RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 19

2 poblano peppers, roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, roasted and kernels removed
3 tablespoons olive oil
2 large Vidalia onions, medium dice
Salt and pepper to taste
2 tablespoons creme fraiche
6 basil leaves, chiffonade
3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground black pepper
12 ounces of blue corn tortilla chips
Four 6-ounce red snapper fillets
6 tablespoons olive oil

Steps:

  • For the vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • For the relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. Keep warm until needed.
  • For the snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in food processor and pulse until the chips are finely ground. Place the eggs, flour, and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. Heat oil, in a large saute pan over medium-high heat. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately with a side of sweet onion-corn relish.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled, and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.
  • In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH



POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
  • Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
  • In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.

ROASTED RED PEPPER GRITS



Roasted Red Pepper Grits image

Categories     Milk/Cream     Blender     Breakfast     Brunch     Side     Vegetarian     Bell Pepper     Winter     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Steps:

  • Roast and peel bell peppers. Finely chop onion.
  • In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
  • Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

BLACKENED RED SNAPPER



Blackened Red Snapper image

A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 teaspoons paprika
1 teaspoon dried Mexican oregano, or Italian oregano
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Six 4-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil

Steps:

  • In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
  • Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
  • Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

Nutrition Facts : Calories 134 g, Cholesterol 41 g, Fat 3 g, Protein 23 g, Sodium 446 g

BLACKENED RED SNAPPER WITH CORN RELISH



Blackened Red Snapper With Corn Relish image

Make and share this Blackened Red Snapper With Corn Relish recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

4 red snapper fillets, rinsed and patted dry
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cornstarch or 1 teaspoon arrowroot
1/4 cup fresh corn or 1/4 cup frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
2 limes (one for garnish, one for juicing)
1/2 teaspoon salt

Steps:

  • To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve.
  • To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside.
  • Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.
  • Chef's Landry's Notes: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.

Nutrition Facts : Calories 337.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 978.8, Carbohydrate 14.5, Fiber 5.7, Sugar 2.9, Protein 47

Tips:

  • For a crispier blackened snapper: Pat the fish dry before searing. The drier the fish, the crispier the skin will be.
  • Don't overcrowd the pan: When searing the snapper, make sure to give each piece enough space so that it can cook evenly. If the pan is too crowded, the fish will steam instead of sear.
  • Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the fish from sticking.
  • Don't move the fish around too much: Once you've placed the fish in the pan, let it cook undisturbed for a few minutes. Moving the fish around too much will prevent it from getting a good sear.
  • Use a flavorful red pepper sauce: The red pepper sauce is a key component of this dish. Make sure to use a sauce that has a good balance of sweetness, acidity, and heat.
  • Cook the cheese grits until they are creamy and smooth: The cheese grits are a delicious and indulgent side dish. Cook them until they are creamy and smooth, and season them with salt and pepper to taste.
  • Make the corn relish ahead of time: The corn relish can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.

Conclusion:

This blackened snapper with red pepper sauce, cheese grits, and corn relish is a delicious and easy-to-make dish that is perfect for a special occasion. The blackened snapper is crispy on the outside and flaky on the inside, and the red pepper sauce is flavorful and tangy. The cheese grits are creamy and smooth, and the corn relish adds a pop of freshness and sweetness. This dish is sure to impress your guests, and it's also a great way to enjoy fresh seafood.

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