We poked around several recipes online before finally settling on a version of blackened snapper that sounded pretty happy. Simple seasoning, delicate fish, "herbalicious" sauce topping - all goodness!
3 fillets skinned snapper - 8 oz each
2 T olive oil
a handful of chopped parsley
1 T cayenne
1 t kosher salt
1 T garlic salt
1.5 T onion powder
1 t ground black pepper
1 T fresh thyme
3 roma tomatoes - peeled and chopped
1/2 red onion - finely chopped
3 cloves garlic - smashed
1 T coriander powder
1 t cayenne
2 T chopped dill
1 t olive oil
1 t turmeric
Heat the oil in a saucepan and add the onions+garlic. Once browned, throw in the tomatoes and spices and cook for about 12-14 minutes till the tomatoes are cooked and blended. Mash the tomatoes with a wooden ladle and let the sauce simmer for a few more minutes. Finally toss in the chopped dill. (I *love* the explosive smell when the dill is thrown into the sauce - so overpowering!)
Mix the seasoning ingredients till well blended.
Brush the fillets with olive oil and rub all over with the seasoning. Place the fish in a large greased skillet and cook over low for about 4-5 minutes. Drizzle a few more drops of olive oil as the fish cooks. Flip the fish over and cook for another 4-5 minutes.
Place a fillet on a plate and spoon the sauce over it. Let it sit for a couple of minutes before serving - the fish was delicate enough to immediately start absorbing the flavors of the sauce!
Top with the chopped parsley.
Our first side was pretty simple - oven roasted fingerling potatoes dusted with salt, pepper and some thyme - yum! The other side was even happier - hierloom tomatoes sauteed in their own juices along with some balsamic vinegar and olive oil. Delicious! :)
Our camera was not super happy that day, we only have one substandard picture as testament to a yummy meal!
Wait ... there is more! Megan brought some yummy desserts from Whole Foods - we decided the flan was too rich, but the raspberry tart was tasty and the chocolate mousse was simply decadent!