Blackened Red Snapper Salad with Devil Eggs

Edna Davis

By
@ednadavis

If you love fish, you are going to love this dish.

As usual, I created this recipe just by experimenting in the kitchen. I hope you will enjoy it just like my family has. Happy eating


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

4, 4 oz
red snapper filet
4 c
romaine lettuce, chopped
1 c
parmesan cheese, shaven (garnishing)
8
hard boiled eggs
2 Tbsp
mayonnaise
1 Tbsp
sugar
2 Tbsp
vinegar
2 Tbsp
chives, chopped
1 Tbsp
celery stalk, chopped
2 tsp
paprika
dressing:
1 1/3 c
olive oil, reserve 1/3 cup for cooking fish
3 Tbsp
lemon juice, fresh
1 tsp
crushed pepper flakes
1
garlic clove, chopped
1 tsp
sugar
1/2 tsp
salt and black pepper
seasoning for blackened red snapper:
1 tsp
cayenne pepper
2 Tbsp
onion powder
2 Tbsp
garlic powder
1 Tbsp
oregano, dried
1 Tbsp
cumin
1 1/2 tsp
sugar
2 tsp
black pepper
1 Tbsp
salt

Directions Step-By-Step

1
In a mixing bowl, combine cayenne pepper, onion powder, garlic powder, oregano, cumin, sugar, salt and black pepper, mix thoroughly.

Sprinkle seasoning mixture over each red snapper filet, coat both side, and cover with plastic wrap, set in the refrigerator.
2
Meanwhile, cut eggs in halves, length-wise, and add yolks to a mixing bowl. (Reserve the egg whites).
Continue to combine, mayonnaise, vinegar, sugar, chives, celery, mix thoroughly.
Begin to fill the egg whites with the egg yolk mixture by scooping a spoonful on top, when finished, sprinkle with paprika, and place in the refrigerator.
3
Using a griddle over medium-high heat, add olive oil, remove fish from the refrigerator and grill until blackened on both side, about 4 minutes each side, place on paper towel, and let cool.
4
In another mixing bowl add lemon juice, crushed pepper flakes, garlic, sugar, salt, black pepper, stir and whisk in remaining olive oil.
Place lettuce on a decorative platter, and arrange eggs around the platter, place blackened red snappers in the center, drizzle a little dressing on top, or according to your liking, and then garnish with shaven parmesan cheese. 4 per serving.

About this Recipe

Course/Dish: Salads, Fish, Salads