Blackened Red Snapper With Lime Cilantro Aioli

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red snapper fillets
		**aioli**
1/4 cup	59ml	Reduced-calorie mayonnaise
1/4 cup	59ml	Plain nonfat yogurt
2		Garlic - minced
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Fresh cilantro leaves - minced
		**Cajun blackening spice mix**
1 tablespoon	15ml	Dried thyme
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Granulated garlic
1 tablespoon	15ml	Onion powder
1 tablespoon	15ml	Chili powder
1/2 tablespoon	7.5ml	Cayenne pepper
1/2 tablespoon	7.5ml	Ground cumin
1/2 tablespoon	7.5ml	Black pepper
1/2 tablespoon	7.5ml	White pepper
1/2 teaspoon	2.5ml	Ground 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

Source:
THE BEST 125 LOWFAT FISH and SEAFOOD DISHES*

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.