Instructions: To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.

Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days).

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 separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli.

Geiskopf-Hadler and Mindy Toomay,

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