Blackened Snapper Recipe from Chef Marcus Samuelsson | WW USA

• 2 tbsp butter
• 5 cloves garlic, diced
• 1 red onion, diced
• 5 celery ribs, diced
• 1 green bell pepper, diced
• 2 tbsp flour
• 2 tbsp apple cider vinegar
• 1 cup canned crushed tomatoes
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 cups fish stock
• 1 tsp cornstarch
• 1 tsp berbere (can be substituted with cayenne pepper)
• 1 tsp paprika
• Salt to taste
• 1 cup mixed fresh basil, cilantro and parsley, chopped finely

Instructions

In a medium saute pan on medium-low heat, add the butter, garlic and vegetables and cook for 5 minutes. Do not allow the vegetables to caramelize by keeping the heat low, and mix in flour to make a brown roux with the butter. Deglaze the pan by adding the apple cider vinegar on high heat and scrape up the tasty pan bits. Reduce until the liquid thickens again (about 10 minutes). Add tomatoes, fish sauce, soy sauce, fish stock, cornstarch, berbere and paprika. Cook for 45 minutes on medium-low heat. Season with salt to taste. Mix in the chopped herbs.

• 2 tbsp canola oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2-inch piece fresh ginger, minced
• Kosher salt to taste
• 2 bunches collard greens, washed, stems removed and cut
• ¼ cup white wine
• ¼ cup apple cider vinegar
• ½ cup chicken stock

Instructions

Heat a large pot with oil. On medium-low heat, cook the garlic, shallots and ginger with the salt, until the shallots are translucent. Add the collard greens, and stir to incorporate the aromatics. Add the white wine, apple cider vinegar and the chicken stock. Cook the collard greens on low until just tender, at least 30 minutes.

• 2 cups cooked black-eyed peas, drained well
• 1 cup collards (from recipe above)
• 1 tsp smoked paprika
• ¼ cup of your favorite BBQ sauce

Instructions

Mix all ingredients together until well blended in a bowl.

• Four 3 oz snapper filets
• 2 tbsp of your favorite blackening spice
• 2 tbsp olive oil

Instructions

Generously coat the flesh side of the filets with the blackening spice.

Heat the oil in a large non-stick skillet over medium-high heat, evenly coating the pan. Once the pan is very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes. Flip the fish onto the skin side and press down with a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.

Instructions

For each serving, assemble a deep bowl with:

3 oz blackened snapper

¼ cup black-eyed peas with collards

¼ cup gumbo broth

Curly scallions (for garnish)