Cajun Style Red Snapper Recipes

CAJUN STYLE BLACKENED SNAPPER

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.

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 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.

GRILLED RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.
• Drizzle Olive Oil (2 tablespoon) over the skin side of each Red Snapper Fillet (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (2 ounce).
• While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (30 gram) in a small sauce pan over medium heat. Add Garlic (3 clove) and Fresh Parsley (1 teaspoon) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.
• Add Heavy Cream (1 cup) and Cajun Seasoning (1 tablespoon). Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemon (1/2 teaspoon), squeeze in Lemon Wedge (1), and add the Grated Parmesan Cheese (2 tablespoon). Remove from heat and rest until ready to serve over fish.
• Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.
• During the last few minutes of grilling melt Butter (2 tablespoon) in a small sauté pan. Place the Lump Crab Meat (8 ounce) into the pan and warm for 1-2 minutes tossing gently in the butter.
• Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedge (to taste). This dish is great served over grilled Asparagus or steamed rice.

BAKED WHOLE RED SNAPPER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Clean red snapper inside and out under cold running water. Pat dry with paper towels.
• Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

CAJUN STYLE RED SNAPPER FILLET

Steps:

• Rinse fish and pat dry; set aside.
• In a shallow dish, stir together the flour, Cajun season, parsley, salt and pepper. Dredge each fillet in the flour mixture.
• Melt butter in a large skillet over medium heat. Add coated fillets, skin side down, in the hot butter. Cook 4 to 5 minutes or until skin is crisp. Using a spatula, carefully turn fillets and cook other side another 3 to 4 minutes or until fish flakes easily with a fork.
• Garnish with chopped green onion, and serve alongside your favorite Cajun-style Red Beans and Rice.