BBQ Gulf Snapper | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
BBQ Gulf Snapper Recipe courtesy of Seeking the South by Rob Newton Serves 4 | | BBQ Gulf Snapper Click image to enlarge | Set the rack in your oven 6 inches
Ingredients
- 2 small skin-on boneless snapper fillets, 10 to 12 ounces each
- 2 teaspoons kosher salt, plus more for the sauce
- 1 tablespoon Seersucker Spice Mix (page 312) or Cajun seasoning
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 sprigs fresh thyme, plus more for garnish
- 1 baguette, for serving
- ¼ cup white wine
- 3 tablespoons fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Hot sauce, such as Crystal or Tabasco, for serving
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