Recipe courtesy of Judy Adams-Smith

Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce

  • Level: Intermediate
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.

Blackening Seasoning:

  1. Combine all spices and mix well.

Southern Creamy Grits:

  1. 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:

  1. 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.

Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis

Blackened Shrimp Street Taco with Red Snapper Ceviche

Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis

Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish