Blackened Red Snapper with Roasted Red Pepper Sauce | Easy Seafood Recipe
Ingredients
For the Blackened Snapper
- 4 red snapper fillets (about 6 ounces each)
- 2-3 tablespoons Saalf Life Blackening Rub, Traeger Blackened Saskatchewan Rub or your favorite blackening seasoning
- 1 tablespoon butter
- Lemon wedges, for serving
For the Roasted Red Pepper Sauce
- 2 large red bell peppers(or an assortment or red, yellow and orange peppers)
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup heavy cream
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- Pinch of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley
- Extra Parmesan cheese
- Lemon wedges
Equipment
- Charcoal grill like Weber Kettle or Kamado Joe
- Cast iron skillet
- Blender or immersion blender
- Cutting board
- Chef's knife
Instructions
1. Roast the Peppers
Preheat your grill to 400°F.
Brush the peppers lightly with olive oil and place them directly over the heat.
Turn every few minutes until all sides are blistered and lightly charred, about 10–12 minutes.
Transfer the peppers to a bowl and cover for 10 minutes to steam.
Remove the stems and seeds, and roughly chop the peppers.
2. Season the Snapper
Pat the red snapper dry with paper towels.
Coat snapper evenly with the blackening seasoning.
3. Cook the Snapper
Heat a cast iron skillet over medium-high heat.
Add butter.
Cook the snapper for 3–4 minutes per side, depending on thickness, until the fish flakes easily and reaches an internal temperature of 135°F.
Transfer to a plate and let rest while preparing the sauce.
4. Make the Red Pepper Sauce
Reduce the skillet to medium heat.
Add the butter and minced garlic and cook for about one minute.
Add the roasted peppers and cook another minute.
Transfer everything to a blender along with:
- Heavy cream
- Parmesan cheese
- Smoked paprika
- Onion powder
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
Blend until smooth.
Return the sauce to the skillet and simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
5. Serve
Spread the roasted sweet pepper sauce onto each plate.
Top with the blackened red snapper.
Garnish with chopped parsley, additional Parmesan, and a squeeze of fresh lemon.
Serve immediately.
Serving Suggestions
This recipe pairs wonderfully with:
- Easy mashed potatoes
- Parmesan risotto
- Herb rice
- Tin foil asparagus
- Roasted broccolini
- Caesar salad
- Crusty bread
Tips
- Pat the fish dry before seasoning to create the best blackened crust.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Red bell peppers create the sweetest sauce, but adding orange or yellow pepper works well too.
- If the sauce becomes too thick, stir in a splash of white wine or chicken broth.
Variations
- Substitute grouper, mahi-mahi, or cod for the snapper.
- Add fresh basil for a Mediterranean twist.
- Stir spinach into the sauce just before serving.
- Make it spicier by increasing the crushed red pepper flakes.
Frequently Asked Questions
Can I use frozen red snapper?
Yes. Thaw completely and pat dry before seasoning to achieve a better blackened crust.
Can I make the roasted pepper sauce ahead of time?
Absolutely. The sauce can be refrigerated for up to 3 days and gently reheated before serving.
Is this recipe spicy?
The blackening seasoning provides mild heat, but you can adjust the spice level by using less seasoning or omitting the crushed red pepper flakes.
Final Thoughts
Blackened Red Snapper with Creamy Roasted Red Pepper Sauce is an easy seafood dinner that looks elegant enough for guests but is simple enough for a weeknight meal. The smoky blackened fish paired with the naturally sweet roasted peppers creates a rich, balanced flavor that's hard to beat. If you're looking for a new way to enjoy fresh snapper, this recipe is one you'll want to make again and again.
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