Cajun Blackened Snapper Recipes

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

CAJUN BLACKENED SNAPPER

Steps:

• Heat a heavy non-stick skillet on medium heat in a well-ventilated area for 10 minutes or until it is very hot.
• Sprinkle seasoning over both sides of the fish to coat well.
• Cook the fish in the pan for 3 minutes or until the bottom is dark brown.
• Drizzle 4 gms.
• butter over each fillet.
• Gently turn the fish over.
• Carefully drizzle the blackened side of the fish with the remaining butter.
• Cook for 3 minutes or until the underside is dark brown and the fish is opaque throughout.
• Serve immediately drizzled with lemon juice.