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Blackened Snapper and Hot Slaw

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Submitted by: garland.francis

 

A soy sauce and ginger marinade give blackened snapper a touch of Asian flavor. Serve with a hot, sweet-and-sour slaw.
 

Ingredients

  • 4 1 inch thick fresh snapper fillets or any white fish
  • Marinade:
  • 1/4 cup sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoons ground ginger
  • Slaw:
  • 4 tablespoons extra virgin olive oil
  • 1 cup shredded sweet onion
  • 1 bay leaf
  • 1/2 tablespoon fresh sage
  • 1/2 teaspoon dried crusted red pepper
  • 4 cups shredded white cabbage
  • 4 cups shredded red cabbage
  • Salt and ground pepper to taste
  • Blackened mixture:
  • 3 tablespoons black sesame seeds
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon course grind black pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 2 tablespoons red wine vinegar

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Method

Rinse fillets, pat dry, and place in a large shallow baking dish. In a small bowl, whisk together all marinade ingredients and pour over fillets. Refrigerate 20 minutes, 10 minutes on each side. In a large heavy skillet over medium high heat, add olive oil and heat. Add onions and saute 2 minutes. Stir in bay leaf, sage, and red peppers. Add sliced cabbage and cook until cabbage is crisp and tender, about 10 minutes. Let set at room temperature. Remove fillets from dish. In a small bowl, whisk together all blackened seasoning ingredients then place in a shallow container and coat fillets, pressing firmly to make sure mixture stays on fillets. Using a large nonstick skillet, cook fillets over medium high heat, 3-4 minutes on each side or until done. Re-warm slaw, stir in butter and red wine vinegar until blended, and then remove bay leaf. Divide slaw evenly on 4 plates and place fillets on slaw. Garnish with a lemon twist.

 

Notes:

 

Number of Servings: 9

 

Submitted by: garland.francis ()

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