Charcoal-Grilled Blackened Red Snapper | America's Test Kitchen
Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.
Keywords
- Fish & Seafood
- Grilling & Barbecue
- Main Courses
Ingredients
- 2 tablespoons sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 3/4 teaspoon ground coriander
- 3/4 teaspoon table salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 3 tablespoons unsalted butter
- Large disposable aluminum baking pan
- 4 red snapper fillets , 6 to 8 ounces each, 3/4 inch thick
- Vegetable oil for grill rack
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