Blackened Red Snapper is a spicy, flavorful dish that brings a taste of the Cajun and Creole traditions to your table. With a perfectly seasoned crust of paprika, oregano, thyme, and cayenne, this red snapper fillet is lightly seared in olive oil, giving it a crispy exterior while keeping the inside moist and tender. It’s a quick and easy recipe, ideal for seafood lovers looking for a bold, vibrant meal.
Blackened Red Snapper
Course: Main6
servings10
minutes8
minutes180
kcalIngredients
2 teaspoons paprika
1 teaspoon dried Mexican oregano (or Italian oregano)
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Six 4-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil
Directions
- Prepare the Spice Rub: In a small bowl, mix together the paprika, oregano, thyme, cayenne pepper, sugar, salt, and black pepper. This will be your blackening spice rub.
- Season the Red Snapper: Pat the red snapper fillets dry with a paper towel. Generously coat both sides of each fillet with the prepared spice rub, pressing the seasoning into the fish.
- Cook the Red Snapper: Heat the olive oil in a large cast-iron skillet over medium-high heat. Once the oil is hot, add the fillets skin-side down. Cook for about 3-4 minutes on each side, or until the fish is cooked through and the exterior is blackened and crispy.
- Serve: Serve the blackened red snapper hot, paired with your favorite side dishes like rice, sautéed greens, or a fresh salad.
Notes
- Nutrition Facts (per serving):
Calories: 180
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Carbohydrates: 2g
Fiber: 1g
Protein: 27g
Sodium: 720mg
This Blackened Red Snapper offers a bold and spicy flavor, perfect for seafood lovers looking for something a little different. The crisp, blackened crust provides a delightful contrast to the tender, flaky fish. Enjoy this dish with simple sides for a quick and flavorful meal.
