Reference to Serving Yummy Oven Baked Blackened Snapper w/ Asparagus
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To prepare an extraordinary Oven Baked Blackened Snapper w/ Asparagus, below are the materials needed:
- Get 1 of Snapper Filet (approximately 14 oz).
- Provide of Asparagus trimmed.
- Take of Olive Oil.
- You need of Salt & Pepper.
- Get 1/2 of Lemon.
- Provide of Chef Paul Prudhomme's Blackened Redfish Magic Seasoning Blend.
After readying the components, now you are good to make your 5-star Oven Baked Blackened Snapper w/ Asparagus by following the procedures below:
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil and lightly brush with olive oil..
- Let your snapper filet and asparagus set out for a few minutes to get to room temperature (about 15 minutes.).
- Rinse your filet and pat dry. Make sure it is completely dry and score the skin side a few times with a sharp knife. This will keep the fish from curling up when it bakes. Season skin side with a little salt & pepper and a sprinkle of redfish magic. Place on baking sheet skin side down. Place your asparagus along side it. Brush your fish and Asparagus with olive oil. Add salt and pepper to both. Coat your filet with the redfish magic. Cut half a lemon into quarters and place on pan..
- Bake in oven at 400 degrees Fahrenheit for 20 minutes. Fish should flake easily with a fork and asparagus should be tender but not mushy..
- If you like squeeze a little lemon over the entire dish when done. This delightfully spicy dish is done in a flash and is sure to satisfy..
This recipe is courtesy of my longtime online friend Jamie. I have never met Jamie in person, our relationship Red Snapper is a mild-flavored fish that has a meaty, firm texture. Due to this, you may enjoy it grilled, baked, broiled, blackened or fried. Blackened Tilapia by Once Upon A Chef. Blackened Red Snapper covered in a Pepperjack cream sauce loaded with Louisiana crawfish!
Recipe : Oven Baked Blackened Snapper w/ Asparagus
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