06.03.19

Cajun-Inspired Blackened Red Snapper

Cajun-Inspired Blackened Red SnapperAfter 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. 

Cajun-Inspired Blackened Red Snapper

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.

Cajun-Inspired Blackened Red Snapper

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

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5 from 10 votes

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).

16 Comments

  • Reply
    TAK
    May 2, 2021 at 11:30 pm

    5 stars
    I am not a cook but this recipe was so great. I cooked it for Sunday dinner and there were not any leftovers.

  • Reply
    Matt
    April 21, 2021 at 1:45 am

    5 stars
    This was simply amazing. I used 1 tbs of butter and olive oil, respectively, because I don’t have avocado oil. My 8 and 6 year old sons loved it and asked for more. And it was easy!

  • Reply
    Oneida
    April 9, 2021 at 12:03 am

    Easy to make, delicious, will make again and again, Thank you!!

  • Reply
    Greg McClasky
    March 26, 2021 at 11:17 pm

    5 stars
    Outstanding! I will be making this again in the future.

  • Reply
    J. R. Tracy
    March 7, 2021 at 1:17 am

    5 stars
    Great flavor but I feel the times are a bit long – suggest five minutes for the flesh side and two for the skin side, possibly less. Six and three produce a rubbery texture with a typical filet.

  • Reply
    Norbert Poirier
    February 24, 2021 at 8:27 pm

    5 stars
    This is my second time and I can’t wait to have it for another meal ,first time was awesome !

    • Reply
      Rob
      June 6, 2021 at 11:43 pm

      5 stars
      Neighbor dropped off some Snapper so I was looking for something that wasn’t fried.
      Excellentt recipe. Easy to prepare.

      • Reply
        Alex
        June 7, 2021 at 12:20 pm

        Glad you enjoyed it, Rob!!

  • Reply
    Christopher
    February 22, 2021 at 3:15 am

    You might be my new best friend. A lot of recipes on the internet, especially healthier ones, fall short. I tried this with the dirty cauliflower rice and both recipes were A++

  • Reply
    Annabelle
    February 20, 2021 at 7:04 pm

    This was just the meal my husband, son and I needed during our quarantine and water outage in Texas! Unbelievable taste explosion. Thank you for sharing!

    • Reply
      Alex
      February 21, 2021 at 1:40 pm

      I’m so glad you enjoyed! Glad you are safe

  • Reply
    Taylor
    February 17, 2021 at 12:55 am

    5 stars
    I used this recipe for a red snapper sandwich on a bun with LTO, remoulade and white American cheese. Absolutely spectacular. The spices were spot on and savory for a truly wonderful experience. Thank you!!

  • Reply
    Tamara J.
    February 15, 2021 at 7:57 pm

    5 stars
    Delicious!

  • Reply
    myfoodgirl
    January 8, 2021 at 7:42 pm

    5 stars
    Excellent recipe, spices were just right and the cooking time was perfect! I made it with your cauliflower dirty rice recipe. The two go very well together! Thank you!

  • Reply
    Allison
    January 4, 2021 at 11:11 pm

    5 stars
    This was delicious! The snapper had a wonderful, crispy crust that was so flavorful. Make sure to take note about the skin curling. Will definitely make this again.

  • Reply
    Naomi Jean
    October 19, 2020 at 11:05 pm

    Great recipe – works so well on red snapper – will be using again for sure ! Thank you !

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