Welcome back to Cooking with William where today I am going to show you all how to cook blackened red snapper with brussel sprouts and cilantro lime rice. This might just be my favorite way to prepare fish. When prepared right, skin-on fish is hard to beat with the crispy, delicious crunch you get from cooking the filet skin-side-down for almost the entire cook. For this recipe, I used red snapper, but you can use any fish that has good skin. I love barramundi, salmon, bass, and trout, just to name a few. Serving the fish with cilantro lime rice and brussels is my preferred way of doing so, but you can totally switch things up. Trade the rice for risotto and the brussels for green beans and you will still have a delicious meal!

Check out the recipe here: https://www.wehmusic.com/post/blacken...
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