My first red snapper....

Being from a small town, there are few

things that I would like about

a big city.  The biggest one 

would have to be FooD ShoppinG possibilities.

The last time I went to Memphis, we went to the Farmer's Market.

It was awesome!

Our local supermarkets have nice meat counters, but I love to try something different at least once a week.

Yesterday at Kroger, they had red snapper.  Something different....I had been wanting to try it and never really had the chance.  

I bought a cookbook recently, The Best of America's Test Kitchen.  It had a recipe for Grilled Blackened Red Snapper.   This was my goal!

The recipe was for 4 filets and had a few odd ingredients, so I altered it just a tad.  This will be for one filet...

In a small bowl, mix together...

 1 T paprika

2 t garlic powder

1/2 t white pepper

1/2 t black pepper

1/2 t salt

1/2 t cayenne pepper

In a small skillet, melt 2 T butter and add the dry ingredients.  Cook for about 2-3 minutes, stirring frequently.

Remove from heat and set aside.  Once it has cooled, you will be spreading it onto the fish.

To be honest, next time, I will probably skip the butter step and just put the dry ingredients on the fish.  I really 

couldn't see that the skillet method 

made a big impact.

Heat your grill to high and clean the grate well.  

 Just before adding the fish,

use a paper towel with some olive oil on it to oil the grate.

Put the fish onto the hot grill with the skin side up. 

 It will cook about 3-4 minutes on each side. 

 Flip after the first 3-4 minutes and cook the skin

side down.  My fish was pretty thick and I let it cook about 5 minutes on the second side.   If you cook it too 

long, it can get tough, so there 

is a delicate balance involved.

Remove the fish from the grill and serve with your favorite side.  I used a low fat version of 

creamed spinach that I blogged about a few months back.  I love it!

My verdict was yum!   

Red snapper is a really meaty fish with nice texture and nutty flavor.  It had more flavor than tilapia or catfish, but was not as overpowering as 

salmon.  I would definitely cook it again!

Love what you eat and eat what you love!   :)