Blackened Red Snapper With Lime Cilantro Aioli

Course : Fish
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 pounds red snapper fillets
1/4 cup reduced-calorie mayonnaise
1/4 cup plain nonfat yogurt
2 cloves garlic -- minced
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
2 tablespoons fresh cilantro leaves -- minced
---Cajun blackening spice mix----
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 teaspoon ground cinnamon

Preparation / Directions:

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. Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days). Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, 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. Recipe from THE BEST 125 LOW-FAT FISH and SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes