Blackened Snapper Fillets

This is still one of my favorite ways to cook red snapper fillets, food trends be damned. This recipe yields a flavorful, moist snapper, and best of all, it’s quick and easy to make. I definitely recommend turning the vent fan on over your stove while making this, because the higher heat can bring on some smoke. The key to keeping the smoke to a minimum and the fish at maximum flavor is to use a minimum amount of oil and butter while cooking.

I prefer my big cast iron skillet for making these but a good carbon or stainless pan can work as well; just don’t try and use a non-stick pan or you won’t get the good sear you need.

Blackened Snapper for 2 Recipe

Ingredients

• 2 Red snapper fillets, about 4 oz. each (I prefer skin-on for this but they don’t have to be)
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly-ground pepper (I like using a mix of black, green, and red for this)
• 1 Tablespoon butter, melted
• 1 tablespoon canola or grapeseed oil
• Lemon wedges for serving

Directions

• Blot the fish with a paper towel and set aside
• Mix the spices and herbs together in a small dish
• Heat the cast iron skillet over medium-high heat for about 90 seconds
• Add the tablespoon of oil and heat for 1 minute (it’s good to swirl the oil around in the pan immediately before adding the fillets)
• While the oil is heating, brush the skin-side of the fillets with half of the melted butter
• Sprinkle half of the seasoning mix evenly over the buttered sides
• Place fillets in skillet skin/seasoned side down
• Brush the tops of the fillets with the remaining butter and sprinkle with the remainder of the seasoning mix.
• Cook, without moving them, for about 4-5 minutes
• Using a spatula, carefully flip the fillets and cook about 3-4 minutes more (Total cooking time will depend on the thickness of the fillets)
• Serve with lemon wedges on the side

Tips:

• Now, this recipe is just for 2 but you can easily double or triple it.
• You might prefer more of one spice and less of another, so don’t be afraid to play around with the ratios; this particular blend is how I love it.
• Make sure the pan you use is large enough for the size of fillets you’re using; overcrowding the fish will not give you the sear you need.
• You may find that you can reduce the heat a bit mid-cooking, as cast iron pans tend to continue to heat plus hold their heat more so than some other types of pans.
• Don’t have or like snapper? This is great on all kinds of fish so again, don’t be afraid to play around with a fish you have on hand or prefer.

I hope your new year is off to a fantastic start! Here’s to another year of fabulous food!