Description
Spice-crusted blackened red snapper delivers coastal Carolina culinary magic straight to dinner plates. Crisp exterior and delicate fish meat combine for a quick, restaurant-quality meal you can easily master at home.
Ingredients
Scale
Main Protein:
- 4 red snapper fillets (about 6 ounces/170 grams each)
Spice Blend:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Serving:
- 2 tablespoons olive oil
- Lemon wedges, for serving
Instructions
- Craft a vibrant spice blend by combining paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper in a small mixing bowl.
- Use paper towels to thoroughly dry the red snapper fillets, removing excess moisture for optimal seasoning adherence.
- Generously coat both sides of the fish with the prepared spice mixture, ensuring an even and robust flavor profile.
- Preheat a large skillet over medium-high heat, adding olive oil to create a sizzling cooking surface at approximately 400°F.
- Carefully place the seasoned fillets into the hot skillet, allowing them to develop a crisp, caramelized exterior for 3-4 minutes on each side.
- Check for doneness by ensuring the fish turns opaque and flakes easily with a fork, typically indicating internal temperature reaches 145°F.
- Remove the blackened fillets from the skillet and let them rest for 2-3 minutes to redistribute internal juices.
- Present the pan-fried red snapper with fresh lemon wedges, accompanied by complementary side dishes that enhance the bold, spicy flavors.
Notes
- Ensure fish is completely dry before seasoning to achieve a perfect crispy crust and prevent steaming instead of blackening.
- Adjust cayenne pepper quantity based on heat preference, reducing for mild flavor or increasing for spice lovers.
- Use cast iron skillet for authentic blackening technique, providing even heat distribution and superior crust development.
- Allow fish to rest after cooking to help juices redistribute, keeping the meat tender and preventing dryness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg