Charcoal-Grilled Blackened Red Snapper
Appears in Cook's Illustrated May/June 2007
WHY THIS RECIPE WORKS
For a grilled blackened snapper recipe that would produce fillets with a dark brown, crusty, sweet-smoky, toasted spice exterior, we bloomed our spice mixture in melted butter, allowed it to cool, and applied the coating to the fish. Once o...