Blackened Red Snapper Fillets
Transform your dinner table with these bold and flavorful Blackened Red Snapper Fillets, a Cajun-inspired recipe that’s quick, easy, and bursting with spice in every bite. Perfectly seasoned with a robust blackening spice blend made from paprika, garlic powder, dried herbs, and a touch of cayenne for heat, these fillets are seared to perfection in a sizzling hot cast-iron skillet. The result? A crispy, smoky crust that locks in the fish’s flaky, tender texture. Garnished with fresh lemon wedges for a zesty finish, this dish is ideal for weeknight meals or impressing guests. Pair with sides like rice, sautéed veggies, or a crisp salad for a restaurant-quality experience at home. Ready in just 25 minutes, this recipe is a must-try for seafood lovers craving bold and vibrant flavors!
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 pieces Lemon wedges
Instructions
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to create the blackening spice blend.
Pat the red snapper fillets dry with paper towels. Generously coat both sides of each fillet with the blackening spice blend, pressing gently to adhere the spices.
Heat a large cast-iron skillet over medium-high heat until it is very hot (about 3-4 minutes). Ensure the kitchen is well-ventilated, as the blackening process can produce smoke.
Add 2 tablespoons of unsalted butter to the hot skillet and let it melt completely, tilting the pan to distribute the butter evenly.
Place two red snapper fillets in the skillet, flesh side down. Cook for 2-3 minutes, or until the spices form a dark crust. Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
Transfer the cooked fillets to a plate and tent loosely with foil to keep warm. Repeat the cooking process with the remaining butter and fillets.
Serve the blackened red snapper fillets immediately with fresh lemon wedges on the side. Optionally, pair with rice, sautéed vegetables, or a garden salad for a complete meal.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.3 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 359 mg | 28% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 4488 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
