Cast Iron Blackened Snapper with Rémoulade Sauce
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By Russell SelanderA cast-iron skillet is the ideal vessel for achieving perfectly blackened fish.
A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron
A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron
WHY THIS RECIPE WORKS
A cast-iron skillet is the ideal vessel for getting perfectly blackened fish. The pan can be heated until it is white-hot and it retains the heat beautifully, which is key to creating the dark brown, crusty, sweet-smoky, toasted-spice exter...
