Charcoal-Grilled Blackened Red Snapper
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 on the grill, the spice crust acquired the proper depth and richness while the fish cooked through. To guarantee that our grilled blackened snapper recipe would have a moist, mild-flavored interior, we scored the skin so that the fillets wouldn’t curl during cooking.