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Well, I should have had the seafood watch app [3] on my iphone. Cause it looks like I went ahead and bought red snapper which is on the avoid list due to overfishing. Seafood has gotten incredibly hard to buy, I think. There are the environmental concerns to be aware of, then there are the health concerns, then there’s the local food concept to consider as well. The fishmonger at Central Market suggested a Hawaiian fish instead of my snapper, but I don’t live anywhere near Hawaii, and it was farm raised. It’s complicated. Next time, I’ll take the extra time to go to the local seafood store and I’ll see what are options are. Anyway, it was delicious. Spicy, but delicious. Served with roasted asparagus and quinoa [4].
I used this blackened seasoning [5]. Take note, this stuff is hot. I only blackened one side, and I thought I was fairly gentle with it, but it was hot. So use with care.
1.5 lbs fresh red snapper fillets
blackening seasoning
Murray River Salt
olive oil
Rinse fillets and pat dry. Rub fillets with olive oil on both sides, sprinkle surface with blackening seasoning, then sprinkle lightly with salt. Cook in a grill pan in a 400 degree oven for about 15 minutes depending on thickness of fillets. Cook until flesh is opaque.