Blackened Red Snapper with Cheese Grits

Stone crab claws near a small dish of melted butter.

Blackened Red Snapper with Cheese Grits

This Blackened Red Snapper with Cheese Grits pairs tender Gulf Coast red snapper with a deeply seasoned cast-iron crust and creamy stone-ground cheddar grits. The snapper cooks quickly in a hot cast-iron skillet before being finished with butter, while the rich cheese grits balance the heat of the blackening seasoning. Lemon and fresh microgreens keep the finished plate simple and bright.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Southern

Servings: servings

Calories: 1439kcal

Author: Jami Powell

Equipment

Medium saucepan
Large Cast-iron skillet
Whisk
Fish spatula
Instant-read thermometer
Paper towels

Ingredients

Cheese Grits

4 cups water
1 cup stone-ground white grits
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
¼ cup heavy cream
⅛ teaspoon freshly ground black pepper

Blackened Red Snapper

4 red snapper fillets about 6 to 7 ounces each, skin removed
1 ½ tablespoons blackening seasoning
4 tablespoons neutral high-heat oil divided
2 tablespoons unsalted butter divided
1 lemon cut into wedges
microgreens for serving

Instructions

Bring the water and kosher salt to a boil in a medium saucepan. Slowly whisk in the grits. Reduce the heat to low and cook according to package directions, stirring frequently, until the grits are tender and creamy. Stone-ground grits vary considerably by brand and may take anywhere from 20 to 40 minutes, so use tenderness rather than time as your guide.
Remove the grits from the heat. Stir in the butter, cheddar, heavy cream, and black pepper until the cheese is melted and the grits are smooth and creamy. Cover and keep warm. If the grits become too thick before serving, loosen them with a splash of warm water or cream.
While the grits cook, pat the snapper fillets thoroughly dry with paper towels. Season both sides evenly with the blackening seasoning.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering.
Add 2 snapper fillets. Once the fish hits the pan, do not move it. Cook undisturbed until a dark, deeply browned crust forms and the fish releases readily from the skillet, about 2 to 3 minutes, depending on thickness.
Carefully turn the fillets with a fish spatula. Reduce the heat to medium and add 1 tablespoon of butter. Cook for another 1½ to 3 minutes, spooning the foaming butter over the fish during the final minute, until the snapper is opaque and separates easily into moist flakes. Transfer to a plate.
Remove the skillet from the heat and carefully pour off the darkened butter and loose seasoning. Return the skillet to medium-high heat, add the remaining 2 tablespoons of oil, and repeat the cooking process with the remaining 2 fillets and 1 tablespoon of butter.
Cooking time will depend on the thickness of the fillets. The snapper should be opaque and separate easily into moist flakes. For food-safety guidance, fish should reach 145°F at the thickest portion. Keep in mind that the fish will continue cooking slightly from carryover heat after it leaves the skillet, so remove it from the hot pan promptly.
Spoon the warm cheese grits onto plates or into shallow bowls. Top each serving with a blackened red snapper fillet and spoon a little of the skillet butter over the fish. Finish with a small amount of microgreens and serve immediately with lemon wedges.

Notes

Don't move the fish too soon. Once the snapper goes into the skillet, leave it undisturbed. When a proper crust has formed, the fish should release more readily from the cast iron and be easier to turn without tearing.

Use cooking times as a guide. Red snapper fillets can vary considerably in thickness and may taper from one end to the other. Watch the fish rather than relying solely on the clock.

Account for carryover cooking. The snapper will continue cooking slightly after it leaves the skillet. Transfer it out of the hot pan as soon as it is done rather than allowing it to sit in the residual heat.

Start fresh between batches. Butter and loose blackening spices can burn in a hot cast-iron skillet. Wipe out any darkened solids before starting the second batch, then add fresh oil and butter as directed.

Keep the blackening seasoning at 1½ tablespoons. This provides enough seasoning for a pronounced crust while allowing the mild flavor of the red snapper to come through.

Use tenderness to judge the grits. Cooking times for stone-ground grits vary considerably by brand. They are ready when the grains are tender and the texture is creamy, regardless of the time on the package.

Nutrition