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After getting back from New Orleans, I have been inspired to revive some of my older recipes from my blog’s archives. This Cajun-Inspired Blackened Red Snapper is one recipe that I created back in 2015, with major inspiration by my favorite New Orlean’s Chef, Paul Prudhomme. One of my most cherished cookbooks on my kitchen shelf is his Chef Paul Prudhomme Louisiana Kitchen. It’s jam-packed with all of the New Orleans classics and I love flipping through it and getting seriously inspired. I just try to simplify and healthify it as much as possible because, well, Paul knew how to use a stick of butter or two.
Blackened fish is one of my favorite ways to enjoy seafood. I love coating fish in big, bold spices and cooking it until they are blackened. Served with a wedge of lemon for some added freshness and zing, it’s just fantastic! This blackened red snapper recipe will wow your weeknight as it’s so easy to make, but packed with flavor.
I love serving up this Cajun-Inspired Blackened Red Snapper with my dirty cajun cauliflower rice recipe and either roasted okra, or just a simple side salad!
Blackened Red Snapper
Ingredients
For the Seasoning Mixture:
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper (optional, for spice)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Fish:
- 2 [8-10 ounce] red snapper filets
- 2 tbsp avocado oil
- 1 lemon, cut into wedges (for serving)
- fresh parsley (optional for garnish)
Instructions
Make the seasoning mixture:
- In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
- Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.)
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
- When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
- Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
- Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).
Nutrition information is automatically calculated, so should only be used as an approximation.
Another great recipe easy to follow and great way to prepare fish. Listen to the part about heating the pan first and you’ll have no problems flipping the fish. Great flavor with no added salt is a bonus! The timing worked for me although I turned it down a tad after I flipped it. I’m weirded out by undercooked fish so I threw a cover partially over it to help it cook after flipping. Will definitely make again.
Thanks for cooking along, Heather!
Great flavor, but be careful with the timing. Six minutes was way too long. Probably the stainless steel pan I was using. It maybe only needed 3-4 min on the flesh side.
The timing might vary depending on how thick your filets are!
Can extra sauce be frozen?
This recipe is best served immediately!
Does this work if my Red snapper is skinless ?
yes it is just fine- it just makes it a little tricker to hold together since it’s a flakey fish.
I made this for dinner this evening with a snapper that my partner caught today! It was delicious! I paired it with a celeriac and purple carrot remoulade, which turned out pink and was gorgeous with the fish… looks and taste!
That sounds beautiful! Glad y’all enjoyed.