Navajo Grill's Spiced Red Snapper and Sesame Slaw

Name: Navajo Grill's Spiced Red Snapper and Sesame Slaw
Ingredients: 1 Tablespoon garlic powder; 2 teaspoons cayenne; 2 teaspoons onion powder; 2 teaspoons dry thyme; 2 teaspoons dry basil; 2 teaspoons sugar; 2 teaspoons salt; 1 teaspoon smoked paprika; 1 teaspoon ground allspice; ½ teaspoon black pepper; ½ teaspoon chili powder; ½ teaspoon finely grated nutmeg; ½ teaspoon ground cinnamon; 2 cups shredded green cabbage; ½ cup shredded carrot; ½ cup shredded red cabbage; ¼ red bell pepper (seeded and julienned); ¼ jalapeno (seeded and julienned); 2 green onions (thinly sliced); 1 Tablespoon sesame oil; 1 Tablespoon rice wine vinegar; ½ lime (juiced); 1 Tablespoon black sesame seeds; Kosher salt and pepper; 4 skin-on red snapper fillets (descaled); Vegetable oil

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Navajo Grill's Spiced Red Snapper and Sesame Slaw

This spiced red snapper from Navajo Grill in Fredericksburg is loaded with flavor. Red snapper has a sweet, nutty quality with a firm texture (and the skin is edible). It’s an excellent source of protein and heart-healthy omega-3 fatty acids. You can substitute other types of snapper in this dish, such as mutton, vermilion, mangrove, and yellowtail.

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Course Entrées

Servings servings

Ingredients

Jerk Spice

1 Tablespoon garlic powder
2 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons dry thyme
2 teaspoons dry basil
2 teaspoons sugar
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon ground allspice
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon finely grated nutmeg
½ teaspoon ground cinnamon

Sesame Slaw

2 cups shredded green cabbage
½ cup shredded carrot
½ cup shredded red cabbage
¼ red bell pepper seeded and julienned
¼ jalapeno seeded and julienned
2 green onions thinly sliced
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
½ lime juiced
1 Tablespoon black sesame seeds
Kosher salt and pepper

Fish

4 skin-on red snapper fillets descaled
Vegetable oil

Instructions

Make the Jerk Spice: In a small bowl, combine all the ingredients thoroughly.
Make the Slaw: In a large bowl, mix all the ingredients for the sesame slaw together and let sit for at least 30 minutes. Season with salt and pepper.
Make the Fish: Pat the fish fillets dry with paper towels and season the flesh side of the fish generously with the jerk spice (about 1 teaspoon per fillet). In a large nonstick skillet, heat enough oil to cover the bottom of the skillet. Add the fish flesh side down and cook over moderately-high heat until browned, about 3 to 4 minutes (it will be smoky). Flip and cook skin side down for another 3 to 4 minutes. Transfer the fish to four plates and serve with the sesame slaw.

Notes

This recipe is courtesy of Navajo Grill in Fredericksburg.

MAKE AHEAD The jerk spice can be stored in an air-tight container for up to 1 month.

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Navajo Grill’s Spiced Red Snapper and Sesame Slaw