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  • Blackened Red Snapper With Lime Cilantro Aioli

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    Blackened Red Snapper With Lime Cilantro Aioli
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb Red snapper fillets
    • 1/4 c. Reduced-calorie mayonnaise
    • 1/4 c. Plain nonfat yogurt
    • 2 x Cloves garlic, chopped
    • 2 Tbsp. Fresh lime juice
    • 1 tsp Dijon mustard
    • 2 Tbsp. Fresh cilantro leaves, chopped
    • 1 Tbsp. Dry thyme
    • 1 Tbsp. Dry oregano
    • 1 Tbsp. Granulated garlic
    • 1 Tbsp. Onion pwdr
    • 1 Tbsp. Chili pwdr
    • 1/2 Tbsp. Cayenne pepper
    • 1/2 Tbsp. Grnd cumin
    • 1/2 Tbsp. Black pepper
    • 1/2 Tbsp. White pepper
    • 1/2 tsp Grnd cinnamon

    Directions

    1. To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.
    2. Whisk the aioli ingredients together in a small bowl till smooth; cover and chill (it may be prepared ahead of time and refrigerated for several days).
    3. Preheat a coal or possibly gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to proportionately coat both sides. Place on the warm grill and cook 4 min. Turn and cook an additional 3 to 5 min, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli.
    4. Geiskopf-Hadler and Mindy Toomay,

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