Blackened Red Snapper With Lime Cilantro Aioli Recipe

• 1 1/2 lb Red snapper fillets
• 1/4 c. Reduced-calorie mayonnaise
• 1/4 c. Plain nonfat yogurt
• 2 x Cloves garlic, chopped
• 2 Tbsp. Fresh lime juice
• 1 tsp Dijon mustard
• 2 Tbsp. Fresh cilantro leaves, chopped
• 1 Tbsp. Dry thyme
• 1 Tbsp. Dry oregano
• 1 Tbsp. Granulated garlic
• 1 Tbsp. Onion pwdr
• 1 Tbsp. Chili pwdr
• 1/2 Tbsp. Cayenne pepper
• 1/2 Tbsp. Grnd cumin
• 1/2 Tbsp. Black pepper
• 1/2 Tbsp. White pepper
• 1/2 tsp Grnd cinnamon

1. To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients.
2. Store in a covered jar.
3. Whisk the aioli ingredients together in a small bowl till smooth; cover and chill (it may be prepared ahead of time and refrigerated for several days).
4. Preheat a coal or possibly gas grill to medium-high.
5. Pour the blackening mix onto a plate and dredge the snapper in it to proportionately coat both sides.
6. Place on the warm grill and cook 4 min.
7. Turn and cook an additional 3 to 5 min, depending on the thickness of the fish.
8. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part.
9. Serve immediately, passing the aioli.
10. Geiskopf-Hadler and Mindy Toomay,

red snapper, mayonnaise, nonfat yogurt, garlic, lime juice, mustard, fresh cilantro, thyme, oregano, garlic, onion pwdr, cayenne pepper, cumin, black pepper, white pepper, cinnamon

Taken from cookeatshare.com/recipes/blackened-red-snapper-with-lime-cilantro-aioli-86904 (may not work)