Red Snapper Fillets
This classic Cajun-style dish features tender red snapper fillets coated in a bold, spicy dry rub and seared in a blazing-hot skillet until the crust is blackened and packed with flavor. It’s fiery, fragrant, and fast — perfect for a quick weeknight dinner or weekend feast.
Ingredients
2 tablespoons paprika
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1½ teaspoons ground white pepper
1½ teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 oz) red snapper fillets
1½ cups butter, melted
Instructions
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Prepare the Spice Rub
In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, and oregano. Mix well. -
Heat the Skillet
Place a cast iron skillet over high heat and allow it to get extremely hot—this may take up to 10 minutes. You want it smoking hot to achieve the signature blackened crust. -
Season the Fish
Dip each fillet into the melted butter, then generously coat both sides with the spice mixture. -
Cook the Fillets
Carefully place the fillets into the hot skillet. Immediately spoon 1 tablespoon of melted butter over each. Cook for 3 to 5 minutes, until the bottom is deeply blackened. -
Flip and Finish
Turn the fillets over, spoon another tablespoon of butter on top, and cook for an additional 2 minutes, or until the fish flakes easily with a fork. -
Serve Hot
Serve immediately with lemon wedges, rice, or a cool side like coleslaw to balance the heat.
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- Pro Tip
Use a well-ventilated kitchen or cook outdoors if possible. Blackening fish creates a lot of smoke — that’s normal and part of the flavor, but opening a window or turning on a fan will keep your kitchen comfortable. Also, don’t overcrowd the skillet; work in batches if needed to keep the heat consistent.
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