Air Fried Blackened Red Snapper with RéMoulade Sauce
Equipment
Ingredients
- 2 red snapper fillets ½ pound each
- 4 teaspoons vegetable oil
- 1½ teaspoons sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the Rémoulade Sauce:
- ½ cup mayonnaise
- 3 tablespoons spicy brown mustard
- 1 tablespoon ketchup
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 garlic clove grated on a Microplane grater
Instructions
- In a small bowl, combine the sweet paprika, kosher salt, onion powder, garlic powder, cayenne pepper, black pepper, dried oregano, and dried thyme.
- Rub each red snapper fillet with 2 teaspoons of vegetable oil, then sprinkle both fillets evenly with the prepared seasoning mixture.
- Preheat the air fryer to 375°F.
- Place one fillet, skin-side down, in the air fryer basket and cook for about 6 minutes until the fish is just cooked through.
- Use a spatula to carefully transfer the cooked fillet to a serving plate and repeat with the second fillet.
- Meanwhile, prepare the rémoulade sauce: In a small bowl, whisk together the mayonnaise, spicy brown mustard, ketchup, hot sauce, Worcestershire sauce, kosher salt, cayenne pepper, and grated garlic until well combined.
- Serve the blackened red snapper fillets with a dollop of rémoulade sauce on the side.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and acidic Sauvignon Blanc or a dry Riesling to complement the spicy flavors of the blackened red snapper and the tangy rémoulade sauce.Nutritional Information
Calories: 400 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 30 g | Fiber: 1 g | Sugar: 2 g
