Instead of paprika, benbmims uses gochugaru in this spiced red snapper recipe.
Red snapper fillets, blackened with Korean chile flake butter and served with pickled crunchy vegetables. Food styled by Ben Mims, with Julie Giuffrida at Proplink Tabletop Studio in downtown Los Angeles.
That flavor, popular today but called “charred,” reminds me of another grilled dish we’d make that should’ve been better: blackened redfish. Whereas burgers and dogs can somewhat survive immolation, fish gets completely overwhelmed. These days I forgo the grill and make it all under the broiler. I’ve found that topping the fillets with the spiced butter then broiling them creates just the right amount of caramelization and wisps of char at the edges. It also helps the skin curl inward slightly, creating a natural bowl for the melted butter., Korean red chile powder or flakes .
3 In a small bowl, combine the Korean chile flakes, salt, black pepper, cayenne and scallions. Using a Microplane grater, grate the garlic over the spices. Add the butter and use a fork to mash and mix the aromatics and spices with the butter until evenly combined.
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