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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.
Outstanding! I will be making this again in the future.
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.
I completely agree with J.R. I cooked the snapper tonight and the flesh side was pretty much burned. The flesh was nice and flakey but not really “blackened” more burned. Sorry for the repetition. I used a cast iron pan. Still very good but not quite what we were hoping for.
I agree with J.R.‘s advice on cook times. I regularly blacken a variety of fish (as well as meats & poultry). The key to avoiding burn is to cook hotter and shorter. I generally allow no more than 2 min. on high heat for each side of a fish filet. You chose well with the cast iron. There’s no substitute for good blackened fish.
This is my second time and I can’t wait to have it for another meal ,first time was awesome !
Neighbor dropped off some Snapper so I was looking for something that wasn’t fried.
Excellentt recipe. Easy to prepare.
Glad you enjoyed it, Rob!!
Love Paul Prudhomme! I usually cook fish in the oven. Does this make the whole house smell like fish?
Blackening creates a lot of aromatic smoke. Ensure good ventilation in your cooking area. I prefer to do my blackening outdoors when possible. More likely you’ll be smelling blackening spice than fish. When you cook fish hot and quick it doesn’t release as much pescine aroma, but the spice is a force all its own.
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++
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!
I’m so glad you enjoyed! Glad you are safe
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!!
Delicious!
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!
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.
Great recipe – works so well on red snapper – will be using again for sure ! Thank you !