Spicy Blackened Red Snapper

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Spicy Blackened Red Snapper

This healthy and tasty pescatarian meal is perfect for your summer BBQ, and easier than ever to source and make with the help of Sizzle Fish!

Since high-quality seafood is often difficult to find, we love the convenience of Sizzle Fish, a high-quality seafood supplier that delivers right to your door. Their product list is endless, and everything is sustainable, perfectly portioned, top quality, and packaged properly.

We tried out their Red Snapper, something we typically like to purchase fresh or even catch ourselves. They came hand-cut in perfect sized portions and individually vacuum-sealed. The quality was amazing and tasted as if it just came out of the ocean.

Check out Sizzle Fish’s product list here!

Since it is summer here in New York, we knew a BBQ would be perfect for the Red Snapper, so we created a simple, yet spicy recipe that we are sure you will love, including some rice and a summer coleslaw. Enjoy!

Red Snapper Ingredients

  • 4 Filets of Sizzle Fish Red Snapper

  • 1 tsp Garlic Powder

  • 1/2 tsp Onion Powder

  • 1 tsp Black Pepper (less if you don’t like it too spicy)

  • 1/2 tsp Oregano

  • 1/4 tsp Cayenne

  • 1/4 tsp Salt

  • 1/2 tsp Old Bay Seasoning

  • 2 Tbsp Olive Oil

Sauce Ingredients

  • 1 Tbsp Olive Oil

  • 1 Clove of Garlic - minced

  • Juice of 1 Lemon

  • 1/2 Cup White Wine

  • 1 tsp Butter

Cole Slaw Ingredients

  • 2 Cups Shredded Cabbage

  • 1/2 Cup Shredded Broccoli

  • 1/2 Cup Shredded Carrots

  • 1/2 Cup Chopped Pineapple

  • 1 Tbsp Red Wine Vinegar

  • 1 tsp Soy Sauce

  • 1 tsp Lime Juice

  • 1 tsp Sesame Oil

  • 1 tsp Honey

  • 1/2 tsp Ground Ginger

Red Snapper Recipe

  1. Let the Snapper defrost, rinse it in water and dry off all of the moisture

  2. Mix all of the dry seasonings in a bowl

  3. Lay the fish filet on a baking sheet and coat each filet with the seasoning, making sure to spread it out equally and rub it in on both sides

  4. Heat your BBQ to 450 degrees Fahrenheit

  5. Coat your grill pan with olive oil, then place the fish on top in the BBQ

  6. Let cook for about 6-9 minutes on each side or until golden and cooked all the way through

  7. Prep your dipping sauce by sauteeing the olive oil and garlic in a small pot on medium heat. Once golden, add your other ingredients and lower the temperature. Let sit for about 10 minutes and then enjoy with your fish!

Coleslaw Recipe

  1. Shred your Cabbage, Broccoli, and Carrots. Chop your Pineapple into fine slices and then combine all in a bowl

  2. Combine your wet ingredients and seasonings in a small bowl and whisk until fully incorporated

  3. Pour your dressing into the coleslaw mixture and mix until everything is combined.


Lastly, we cooked some Brown Jasmine Rice (to the recipe on the bag) and enjoyed it along with our Red Snapper and Coleslaw!




Leah Vallario