Est. cooking time: 9 mins
2 tablespoons crushed dried thyme
2 tablespoons crushed dried oregano
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon white pepper
1 teaspoon ground cinnamon
1/4 cup mayonnaise
1/4 cup plain yogurt
2 clove garlic, crushed
2 tablespoons lime juice, freshly squeezed
2 tablespoons minced fresh cilantro leaves
1 teaspoon dry mustard
6 (6-oz.) red snapper fillets Directions
For blackening mix: Combine thyme, oregano, garlic, onion powder, chili powder, cayenne, cumin, black pepper, white pepper and cinnamon in a food processor; pulse ingredients until thoroughly mixed. Store in a covered jar.
In a small bowl whisk together mayonnaise, yogurt, garlic, lime juice, cilantro and mustard until smooth; cover and refrigerate.
Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it flakes easily with a fork. Serve immediately, passing the aioli.