Best 2 Blackened Snapper Fillets Recipes

If you're looking for a delicious and impressive dish, blackened snapper fillets are an excellent choice. This classic recipe features tender and flaky snapper fillets coated in a flavorful blend of spices and herbs, then seared until they are blackened and slightly crispy on the outside. The result is a dish that is both flavorful and visually appealing. Served with a variety of accompaniments such as lemon wedges, tartar sauce, and roasted vegetables, blackened snapper fillets are sure to be a hit at your next dinner party or special occasion.

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BLACKENED SPICY SNAPPER FILLETS

Blackened Spicy Snapper Fillets image

Make and share this Blackened Spicy Snapper Fillets recipe from Food.com.

Provided by Aroostook

Categories Cajun

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons paprika
2 teaspoons cayenne pepper
3 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon crushed dried oregano
1 teaspoon crushed dried thyme
1 teaspoon crushed dried parsley
4 red snapper fillets
1 1/2 cups butter, melted

Steps:

Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
Place the fish fillets in the hot skillet.
Pour 1 tablespoon of butter over each fillet.
Cook until the coating on the fillet turns black, 3 to 5 minutes.
Turn the fish over.
Pour another tablespoon of butter over the fish.
Cook for about 2 minutes longer.

BLACKENED SNAPPER FILLETS

BLACKENED SNAPPER FILLETS image

Categories Fish

Yield 2-3 people

Number Of Ingredients 10

Ingredients

Ingredients
1 teaspoons paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-3 four-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil

Steps:

In a small bowl, combine paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Set spice mixture aside. Place fillets on a clean, dry work surface, skin side up, and cut three to four shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour. Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.

Tips:

Choose the freshest fish possible. Fresh fish will have a mild, briny smell and firm, moist flesh. Avoid fish that smells fishy or has dry, flaky flesh.
Use a heavy-bottomed skillet or griddle. This will help to evenly distribute the heat and prevent the fish from sticking.
Heat the skillet or griddle over medium-high heat before adding the fish. This will help to create a nice sear on the fish.
Season the fish with a blackened seasoning blend. This blend typically includes paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
Cook the fish for 3-4 minutes per side, or until it is cooked through. The fish is cooked through when it flakes easily with a fork.
Serve the blackened fish immediately with your favorite sides. Some popular sides include rice, vegetables, and a lemon wedge.

Conclusion:

Blackened snapper fillets are a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is seasoned with a blackened seasoning blend and then cooked in a hot skillet or griddle until it is cooked through. The result is a flavorful and crispy fish that is sure to please everyone at the table.