How to cook Blackened Red Snapper Fillets
- 4 (about 6 ounces each) red snapper fillets not more than 3/4 inch thick
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons paprika powder
- 2 teaspoons salt, optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Olive oil
- 1/4 pound butter (1 stick)
- Mix all the dry ingredients thoroughly to form the blackening mix.
- Rub fillets with the olive oil and dust with the blackening mix.
- Heat a cast iron skillet to nearly red hot.
- Drop one-half of the stick of butter into the pan. Immediately place the red snapper fillets in the pan and cook for no more than 2 minutes per side.
- Add additional butter after turning if needed.
- Serve the Blackened Red Snapper Fillets hot over a Dirty Rice*.
It is highly recommended to cook blackened fish outside because of the amount of smoke that is generated.
If desired, use redfish, pompano, tilefish, or snapper, instead of red snapper. It is highly recommended to cook blackened fish outside because of the amount of smoke that is generated.
*Dirty Rice is a traditional Cajun dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty Rice is most common in the Cajun regions of southern Louisiana and Mississippi; however, it can also be found in other areas of the American South. In some southern regions, it is also called Dirty Dressing.
This recipe for Blackened Red Snapper Fillets serves/makes: 4 servings
The Blackened Red Snapper Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snapper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed