Red snapper fillets are coated with a dry spice mixture flavored with herbs, then cooked at high heat until blackened. Spicy and delicious!
Ingredients
- paprika: 2 Tbsp
- salt: 1 Tbsp
- onion powder: 2 tsp
- garlic powder: 2 tsp
- cayenne pepper: 2 tsp
- ½ teaspoons ground white pepper: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- thyme: 1 tsp (dried)
- oregano: 1 tsp (dried)
- fillets red snapper: 4 piece (6 ounce)
- ½ cups butter: 1 piece (melted)
Metric Conversion
Stages of cooking
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Mix paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano together in a small bowl.
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Heat a large cast iron skillet over high heat until extremely hot, about 10 minutes.
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Dip fish fillets into melted butter and sprinkle each fillet generously with seasoning mixture.
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Place fish fillets in the hot skillet and pour 1 tablespoon of butter over each fillet. Cook until coating on the underside of fillet turns black, 3 to 5 minutes. Turn fillets over and pour another tablespoon of butter over each fillet; cook until fish flakes easily with a fork, about 2 minutes more.
