“Hey Mom, I’ve got a blog post for you…” HHjr text me,
“I’ll email you the photos”
“Really?? Thank you!”
Last weekend HHjr and some buddies had great luck on opening day of Snapper Season on the Alabama Gulf Coast
I’ve known them all since they were little, such great guys, and it was a treat for me to hang out with them over the weekend
They all had to leave Sunday to get back to the city for work, and divvied up the fresh snapper filets
HHjr made blackened fish tacos for dinner and was nice enough to document his process and share his recipe
He said to make the Pico de Gallo first and refrigerate for several hours so the flavors can blend
Season the fish well with Blackened Seasoning, this one from Chef Paul Prudhomme is a favorite
Preheat a cast iron skillet on high, on an outdoor burner or grill…you do NOT want to cook this inside!
Add butter and lemon juice, then add seasoned fish filet
Cook 3-4 minutes then flip and cook the other side
Remove filet from skillet and set aside to rest for 5 minutes before cutting into smaller pieces
Divide the fish between the tortillas
If you don’t have a taco stand, I recommend you get one, so handy!
Top with Pico de Gallo
Add avocado
Drizzle with Garlic hot sauce or sour cream thinned with a little lime juice
Serve them up!
Blackened Snapper Tacos with Pico de Gallo
Ingredients
- 1 large fresh red snapper filet {or other fresh fish}
- Blackened seasoning {like Chef Paul Prudhomme’s Blackened Steak Seasoning}
- 2-3 T butter
- lemon juice
- Pico de Gallo recipe below
- 1 avocado cubed
- Creamy Garlic Hot Sauce {Blue Tip} to taste {or sour cream thinned with a little lime juice}
- 4 large white corn tortillas {saute them for a few minutes in a skillet with oil to get them crispy if desired}
- Pico de Gallo
- 1 sweet onion chopped
- 1 large tomato chopped
- 1 honey mango chopped
- 1 serrano pepper sliced thin
- olive oil
- lemon juice
- lime juice
- salt & pepper
- minced garlic optional
Instructions
- Make Pico de Gallo first, so flavors can develop in the refrigerator for a few hours.
- Place fruit and vegetables in a bowl. Drizzle with olive oil, lemon juice and lime juice to taste and season with salt & pepper. Add minced garlic if desired. Refrigerate for several hours to develop flavors.
- Season fish well on both sides with Blackened seasoning.
- Heat a cast iron skillet on high heat on an outdoor grill.*
- Add butter and a dash of lemon juice. Add fish to skillet and cook for 3-4 minutes. Carefully flip and cook other side. Remove to a plate.
- Cut fish into small chunks. Divide fish between tortillas, top with Pico de Gallo. Top with avocado and drizzle with Creamy Garlic Hot Sauce.
Notes
Note: You can search for stores near you that carry Blue Tip Hot Sauce here
Thank you HHjr!
🐟🐟🐠🐟🐟
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday