Recipes

CHEF BRAD BLAKE SERG PARTNER & EXECUTIVE CHEF SKULL CREEK BOATHOUSE

INGREDIENTS
Fresh American Red Snapper Fillet (6oz.) Blackening seasoning
Soy oil

CHEF BRAD BLAKE 
SERG PARTNER & EXECUTIVE CHEF SKULL CREEK BOATHOUS

BLACKENING SEASONING RECIPE

1 cup paprika
2 Tbl cayenne pepper
2 Tbl black pepper
2 Tbl white pepper
2 Tbl dried thyme
2 Tbl granulated garlic
2 Tbl granulated onion
¼ cup salt

METHOD

Heat cast iron skillet to medium high heat.
Wipe pan with cold soy oil.
Score skin of scaled snapper.
Dredge snapper fillet through blackening spice.
Place snapper fillet flesh side down in cast iron skillet.
After 3 minutes, turn snapper over and finish for 2-3 minutes until flesh is cooked and starts to flake. 
Add to a plate starch and vegetable of your choice and enjoy.