Grilled Blackened Red Snapper

1. Mix Spices

Begin by mixing the paprika, onion powder, garlic powder, ground coriander, salt, cayenne pepper, black pepper, and white pepper in a small bowl. This ensures the flavors are evenly distributed.

2. Melt Butter and Bloom Spices

Next, melt the unsalted butter in a 10-inch skillet over medium heat. Once the butter has melted, stir in the spice mixture and cook for about 2-3 minutes until the spices turn a dark rust color. This step is crucial as it blooms the spices in the butter, intensifying their flavors. Transfer the mixture to a pie plate and let it cool to avoid overcooking the fish.

3. Prepare Red Snapper Fillets

Meanwhile, pat the red snapper fillets dry with paper towels and lightly score the skin with a sharp knife. This prevents the skin from curling up during grilling, ensuring the fillets cook evenly.

4. Coat Fillets with Spice Mixture

Rub the cooled spice mixture generously over both sides of the fillets, ensuring an even coating that guarantees consistent flavor in every bite.

5. Grill the Fillets

Prepare your grill by lighting charcoal or preheating a gas grill. Preheating is essential to ensure the grill is hot enough for even cooking. Clean the grill grate thoroughly and oil it using paper towels soaked in oil. This step is important to prevent the fish from sticking to the grate. Place the fillets on the grill, skin side down. Grill them for about 10-15 minutes, flipping once, until the fish forms a well-blackened crust and is cooked through. The goal is a "blackened, not burned" crust that adds a smoky flavor to the tender fish.

6. Serve

Serve the grilled red snapper immediately with lemon wedges, a dollop of rémoulade sauce, or a refreshing pineapple and cucumber salsa. Enjoy the bold, smoky flavors of this perfectly grilled fish!