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Blackened Snapper over Basil Yogurt Puree

My Blackened Snapper over Basil Yogurt Puree is a well composed dish that balances spice with a cool vibrant puree.

Course dinner
Cuisine Cajun, Seafood, snapper
Keyword basil, cajun recipe, gluten free, seafood, snapper
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Peter

Ingredients

Tomato Coulis

  • 1 Pint Cherry tomatoes halved
  • 1/4 Whole Yellow onion
  • 2 Cloves Garlic minced
  • 2 Tsp Olive oil

Corn Pea Vegetables

  • 8 Ounces Frozen corn
  • 8 Ounces Frozen peas
  • 2 Cloves Garlic minced
  • 1/4 Whole Yellow onion diced
  • 2 Tsp Olive oil

Blackened Snapper

  • 12 - 16 Ounces Snapper divided into 4 - 6 oz filets
  • 2 Tbsp Cajun seasoning
  • 1 Tbsp Smoked Paprika
  • 2 Tsp Olive oil

Basil Yogurt Puree

  • 1 Box Basil pureed in blender
  • 1 Quart Fat-free Greek yogurt

Instructions

Tomato Coulis

  1. Place the tomatoes, onions and garlic in a sauté pan with the olive oil on medium heat. Cook down for about 15 minutes. Set aside.

Corn Pea Vegetables

  1. Add the corn, peas, onion and garlic to a sauté pan with the olive oil and cook on medium heat. Cook for 8 - 10 minutes.

Basil Yogurt Puree

  1. Blend the basil in a blender. Pour into a bowl with the yogurt and mix well. Set aside.

Blackened Snapper

  1. Heat a cast iron skillet with the olive oil. Meanwhile, liberally apply the seasoning to both sides of the snapper. Add to pan when oil is shimmering. Cook 3 - 4 minutes per side. Remove from pan and let rest for 1 - 2 minutes.

    To serve, place a generous amount of the basil puree on the plate. Next, top with the corn and peas. Follow that with a piece of the blackened snapper. Finish the plating by topping with the tomato coulis.

    Enjoy!