Blackened Red Snapper

• 1 pound unsalted butter
• 1/2 cup fresh lemon juice
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 1 1/2 tablespoons coarsely ground black pepper
• 2 teaspoons dried crushed red pepper
• 1 teaspoon kosher salt
• 6 (8-ounce) red snapper fillets, skinned
• Garnishes: chopped fresh parsley, lemon wedges

1. Melt butter in medium saucepan over low heat. Stir in lemon juice through kosher salt. Cook over low heat for 10 minutes; pour into shallow dish.
2. Dip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.
3. Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Add 2 fillets, and cook 2 minutes on each side or until fish flakes with a fork. Keep cooked fillets warm. Repeat procedure with remaining fillets.
4. Reduce heat; add remaining butter mixture to skillet, and stir well. Drizzle butter mixture over each serving. Sprinkle with parsley and serve with lemon wedges.
5. Note: The success of the blackening technique depends on having well-chilled fish and a very hot skillet. Prepard only in a well-ventilated area.

butter, lemon juice, thyme, basil, ground black pepper, red pepper, kosher salt, red snapper, fresh parsley

Taken from www.myrecipes.com/recipe/blackened-red-snapper (may not work)