Blackened Red Snapper with cheese grits from The Hog Island Book of Fish & Seafood: Culinary Treasur

Name: Blackened Red Snapper with cheese grits from The Hog Island Book of Fish & Seafood: Culinary Treasur
Ingredients: 2 tablespoons Cajun seasoning, homemade or store-bought; 2 cups (480 ml) chicken stock; 2 tablespoons unsalted butter at room temperature; 2 cups (480 ml) water; Thinly sliced green onions and lemon wedges, for serving; 2 tablespoons unsalted butter, melted; 2 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt, plus more for seasoning; Four 5-to-6-ounce (140-to-170-g) skinless red snapper, catfish, or other white fish fillets; ⅓ cup (30 g) freshly grated Parmesan cheese, plus more for garnish (optional); Hot sauce, to taste; 1 cup (170 g) stone-ground yellow grits

app.ckbk.com

The culinary technique of blackening hails from Louisiana and was made popular by famed New Orleans chef Paul Prudhomme. Coated with Cajun seasoning, foods develop a distinctive flavor by being coo...

View Original

Share this recipe:

Ingredients

2 tablespoons Cajun seasoning, homemade or store-bought
2 cups (480 ml) chicken stock
2 tablespoons unsalted butter at room temperature
2 cups (480 ml) water
Thinly sliced green onions and lemon wedges, for serving
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more for seasoning
Four 5-to-6-ounce (140-to-170-g) skinless red snapper, catfish, or other white fish fillets
⅓ cup (30 g) freshly grated Parmesan cheese, plus more for garnish (optional)
Hot sauce, to taste
1 cup (170 g) stone-ground yellow grits