Blackened Snapper with Grilled Vegetables

Servings 6 servings


  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic pressed
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 4-oz. snapper fillets
  • 10 ounces white button mushrooms whole
  • 1 small red onion quartered
  • 1 cup zucchini thinly sliced
  • 3 cups baby spinach chopped
  • 6 bamboo skewers


  • DO-AHEAD TIP: Soak bamboo skewers in water for 30 minutes before using, to prevent burning on the grill.
  • Preheat outdoor or indoor grill to HIGH and lightly oil grill grates.
  • In a small bowl, combine first 8 ingredients (olive oil through black pepper); blend to a thick paste. Rub about 1/2 tablespoon of mixture evenly over each fillet.
  • Place remaining paste in a large zipper-topped plastic bag; add mushrooms, red onion quarters and sliced zucchini; gently squeeze the bag to coat the veggies then alternately thread them onto the skewers.
  • Grill the snapper fillets for 5 minutes then turn and grill for 2 minutes or until fish flakes easily when tested with a fork. Grill the vegetable skewers at the same time as the snapper, cooking for 2 to 3 minutes per side and turning often so as to cook evenly (but not to char).
  • Serve over spinach and enjoy!


SERVING SUGGESTION: Serve sliced English cucumber on the side.
VEGETARIAN: Use tempeh instead of snapper.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 183 Calories; 6g Fat; 26g Protein; 8g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 5
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