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GRILLED

Grilled Blackened Red Snapper

Serves 4 · 30 minutes

Why this recipe works

The spice blend is the crust, so the grate has to be ripping hot and lightly oiled. If the metal is timid, the paprika scorches in spots and glues the fillet down. Shallow cuts in the skin let it shrink without curling the fish off the heat.

Substitutions

Redfish, catfish, or salmon from the market. Ask at the counter. A thinner flounder fillet finishes sooner, so start checking it early.

Ingredients

• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 4 skin-on red snapper fillets, about 6 ounces each
• 2 tablespoons neutral oil, plus more for the grate
• Lemon wedges

Steps

1. Stir the paprika, salt, garlic powder, onion powder, thyme, oregano, black pepper, cayenne, and white pepper in a small bowl.
2. Pat the fillets dry. Cut three shallow slashes through the skin of each one, stopping before the knife goes all the way through the flesh. Those cuts let the skin tighten without pulling the fillet into a curl.
3. Rub a little oil over each fillet and press the spice onto the flesh and the skin. Rest 10 minutes while the grill or skillet heats.
4. For the grill, heat the grate until it is very hot, then wipe it with an oil-damp paper towel held in tongs until the bars look wet. For the stovetop, heat a cast-iron skillet over high heat until it barely smokes, then film the bottom with oil.
5. Lay the fillets skin side down and leave them alone until the skin is crisp and the spice turns a deep mahogany, about 3 to 4 minutes. Turn once.
6. Cook the second side until the thickest part flakes and an instant-read thermometer reads about 135 F, usually 2 to 3 minutes more. Rest 2 minutes and serve with lemon.

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