Blackened Red Snapper With Lime Cilantro Aioli Recipe - Cooking Index
Blackened Red Snapper With Lime Cilantro Aioli Recipe - Cooking Index
| 1 1/2 lbs | Red snapper fillets | |
| **aioli** | ||
| 1/4 cup | Reduced-calorie mayonnaise | |
| 1/4 cup | Plain nonfat yogurt | |
| 2 x | Garlic - minced | |
| 2 tablespoons | Fresh lime juice | |
| 1 teaspoon | Dijon mustard | |
| 2 tablespoons | Fresh cilantro leaves - minced | |
| **Cajun blackening spice mix** | ||
| 1 tablespoon | Dried thyme | |
| 1 tablespoon | Dried oregano | |
| 1 tablespoon | Granulated garlic | |
| 1 tablespoon | Onion powder | |
| 1 tablespoon | Chili powder | |
| 1/2 tablespoon | Cayenne pepper | |
| 1/2 tablespoon | Ground cumin | |
| 1/2 tablespoon | Black pepper | |
| 1/2 tablespoon | White pepper | |
| 1/2 teaspoon | Ground cinnamon |
To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.
Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days).
Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes.
Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli.
Recipe from THE BEST 125 LOW-FAT FISH and SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay
Source:
THE BEST 125 LOWFAT FISH and SEAFOOD DISHES*
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