Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce

4 servings
  • 4 snapper fillets
  • 1/4 pound butter
  • Blackening Seasoning, recipe follows
  • Creamy grits, recipe follows
  • Barbecue Sauce, recipe follows
  • Lemon wedges
  • Blackening Seasoning:
  • 2 tablespoons sweet paprika
  • 4 teaspoons salt
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground white pepper
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried thyme leaves
  • Southern Creamy Grits:
  • 2 cups heavy cream
  • 3 cups water
  • 1/4 pound salted butter
  • Salt and pepper
  • 2 cups quick grits
  • Southern Comfort Barbecue Sauce:
  • 1/4 pound bacon, diced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup minced red onion
  • 3 tablespoons Southern Comfort
  • 1/2 cup brown sugar
  • 14 ounces ketchup
  • Salt and pepper
  • Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.

  • Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.

Blackening Seasoning:
  • Combine all spices and mix well.

Southern Creamy Grits:
  • Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.

Southern Comfort Barbecue Sauce:
  • Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

  • Yield: 4 servings

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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