Blackened Spicy Snapper Fillets Recipes

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PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

BLACKENED RED SNAPPER FILLETS



Blackened Red Snapper Fillets image

This is a restaurant-quality fish recipe, I have also used this recipe with grouper. If you are using unsalted butter for this recipe then use 1 teaspoon kosher salt instead of 1/2 teaspoon. The success of the blackening technique depends on your fish being very cold and having a very hot skillet, use a large cast-iron skillet for this recipe.

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 2h5m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb butter
1/2 cup fresh lemon juice
2 tablespoons dried thyme
2 tablespoons dried basil
1 1/2 tablespoons coarsley ground black pepper
1/2 teaspoon kosher salt
6 (8 ounce) red snapper fillets
lemon wedge

Steps:

  • In a saucepan melt butter over low heat.
  • Stir in the lemon juice, thyme, basil, black pepper and kosher salt; cook over low heat for 8-10 minutes, then pour into a heat-proof shallow dish (I use my 11 x 7-inch pyrex baking dish for this).
  • Cool the butter mixture for about 30 minutes at room temperature.
  • Dip the fish fillets into the butter mixture coating thoroughly.
  • Place the fillets on a platter and chill at least 1-1/2 hours.
  • Set aside the remaining butter mixture.
  • heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!).
  • Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes, remove to a platter and keep warm.
  • Repeat with the remaining fillets.
  • Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.
  • Drizzle the butter mixture over the fillets.
  • Serve with lemon wedges.

Nutrition Facts : Calories 1694.5, Fat 130.9, SaturatedFat 79.5, Cholesterol 538.2, Sodium 1424.4, Carbohydrate 8.4, Fiber 2.6, Sugar 1.2, Protein 121.4

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

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.

CAJUN STYLE BLACKENED SNAPPER



Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

Steps:

  • In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
  • Heat a large cast iron skillet over high heat for 10 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 underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

BLACKENED PORK FILLETS



Blackened Pork Fillets image

Make and share this Blackened Pork Fillets recipe from Food.com.

Provided by TJW2725

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin seed
1 teaspoon fennel seed
1 tablespoon sweet smoked paprika
1 orange, juice and zest of
1 bunch fresh thyme, leaves only, chopped
4 garlic cloves, peeled and finely chopped
5 1/2 ounces heinz organic ketchup
6 tablespoons good balsamic vinegar
4 (14 ounce) boneless pork filets
sea salt and pepper
1 bunch fresh coriander (optional)
1 lemon, juice of

Steps:

  • To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
  • Mix with the rest of the marinade ingredients.
  • I usually use chipotle powder instead of the paprika, up to you.
  • Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
  • Marinate for 12 hours, or at least one hour.
  • Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
  • Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
  • When done, let rest five minutes then slice the meat between the skewers.
  • Great with salad, spiced beans, corn on the cob.
  • and cold beer.

Nutrition Facts : Calories 435.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 126, Sodium 320.3, Carbohydrate 9.7, Fiber 1.4, Sugar 4.7, Protein 40.4

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