Recipe courtesy of Judy Adams-Smith

Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce

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  • Level: Intermediate
  • Yield: 4 servings
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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


  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:

Yield: 4 servings
  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.