Charcoal-Grilled Blackened Red Snapper | America's Test Kitchen

Name: Charcoal-Grilled Blackened Red Snapper | America's Test Kitchen
Total time: 75 min
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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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

Main Courses
Fish & Seafood
Grilling & Barbecue

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