Ingredients
4 red snapper fillets (6 oz each)
2 tablespoons olive oil or melted butter
For the Blackening Spice:
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Execution
Prepare the Spice Mix:
In a small bowl, combine all the blackening spice ingredients: paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and black pepper. Mix well.
Season the Fish:
Pat the red snapper fillets dry with paper towels. Brush both sides of each fillet with olive oil or melted butter.
Generously coat each fillet with the blackening spice mix, pressing it into the fish to ensure it adheres well.
Heat the Skillet:
Heat a cast-iron skillet over medium-high heat until it’s very hot (about 5 minutes). Add a small amount of oil if necessary to prevent sticking.
Cook the Fish:
Carefully place the seasoned fillets in the hot skillet. Cook for about 3-4 minutes on one side until a dark, charred crust forms. Flip the fillets and cook for an additional 3-4 minutes on the other side until the fish flakes easily with a fork.
Serve:
Remove the blackened red snapper from the skillet and let it rest for a minute. Serve immediately with your choice of sides, such as rice, grilled vegetables, or a fresh salad.
Additional tips
- Adjust spice levels: Modify the cayenne pepper to suit your spice tolerance. For a milder flavor, reduce the amount or omit it entirely.
- Add citrus: Squeeze fresh lemon or lime juice over the fish just before serving for a refreshing brightness
- Side dish ideas: Pair with coleslaw, cornbread, or a tropical fruit salsa to complement the spicy flavors.
- Try other fish: This blackening technique works well with other firm white fish like mahi-mahi or grouper.
