Recipe of the Month M_
Standing Walrus

Grilled, Red Snapper
with Lemon / Honey Vinaigrette

The weather's turning warm, and we're almost into the best offshore fishin' season of the year. Of course at this time of year we tend to get a lot of wind which correlates into large waves. So if you're in Charleston in the beginning of April, you might not get a chance to go offshore for Mahi Mahi, so bottom fishin' is the thing to do. One of my buddies was out, and landed this large Red Snapper, Of course the first fish cleaned comes over to the Cap'n, so I can cook it then bring it back for all to have a reward of Seafood caught 3 hours ago. You can't beat it, and I'm getting real spoiled by seafood that's this fresh.

Although I used the Snapper in this recipe, it will work with anything that you get. Try it with Tuna, Mahi, or Wahoo, and you won't go wrong.


  • 1 Lemon Zest and Juice
  • 1 Tablespoon Mustard
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground White Pepper
  • 1/4 Cup Vegetable Oil
  • Honey, as needed
  • 1/2 Head Iceberg Lettuce, chopped


  • 4 Pounds Red Snapper
  • Vegetable Oil
  • Butt Kickin' Blacken, Seafood Blend
  • Lemon Juice

1. Make the vinaigrette:

Place the zest, juice, mustard, garlic powder, and pepper in a large bowl. Whisk to blend, then drizzle in the oil while whisking vigorously. Add a little honey, whisk, and taste for tartness. Keep adding honey, a little at a time until you've taken the real bite out of the lemon. Reserve this dressing for later.

Bakcken Seasoning on Red Snapper Picture

2. Rinse the Snapper, and coat with the oil, then the blacken.

Blackened Red Snapper on Grill Picture

3. Have the grill set to a medium high heat, squeeze some lemon juice on top, and cook the fish until it's just barely cooked on the first side, you can tell how well done it is by poking a spatula into the center of the meat. Carefully flip it over, squeeze some more lemon juice on top, and cook until it's just barely cooked through. Don't over cook, or the meat will become tough and dry.

4. While the fish is cooking on the first side, chop the lettuce, add it to the vinaigrette, stir to combine, and place it on a large platter.

5. When the Snapper is cooked, place it on the bed of lettuce, while flipping it over. Squeeze a little more lemon juice on top, and serve.

Blackened Red Snapper Picture

Grilled, Red Snapper
with Lemon / Honey Vinaigrette

Buy some Butt Kickin' Blacken TODAY, and you'll wonder how you ever cooked without it.

If you like this recipe, you might also like these:

Jamaican Jerked, Blackened Grouper

Grouper Salad

Shrimp Shooters