Cooking Index - Cooking Recipes & IdeasBlackened Red Snapper With Lime Cilantro Aioli Recipe - Cooking Index

Blackened Red Snapper With Lime Cilantro Aioli

Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozRed snapper fillets
1/4 cup 59mlReduced-calorie mayonnaise
1/4 cup 59mlPlain nonfat yogurt
2   Garlic - minced
2 tablespoons 30mlFresh lime juice
1 teaspoon 5mlDijon mustard
2 tablespoons 30mlFresh cilantro leaves - minced
  **Cajun blackening spice mix**
1 tablespoon 15mlDried thyme
1 tablespoon 15mlDried oregano
1 tablespoon 15mlGranulated garlic
1 tablespoon 15mlOnion powder
1 tablespoon 15mlChili powder
1/2 tablespoon 7.5mlCayenne pepper
1/2 tablespoon 7.5mlGround cumin
1/2 tablespoon 7.5mlBlack pepper
1/2 tablespoon 7.5mlWhite pepper
1/2 teaspoon 2.5mlGround cinnamon

Recipe Instructions

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



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