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Blackened Red Snapper
Created by: Howcan Team
Ingredients
- 4 red snapper fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon white pepper, and 1 teaspoon salt.
- Brush both sides of the red snapper fillets with the melted butter, then coat with the spice mixture.
- Heat a cast-iron skillet over high heat until smoking hot.
- Place the seasoned red snapper fillets in the skillet and cook for 2-3 minutes on each side, or until the fish is blackened and cooked through.
- Remove from the skillet and let rest for a few minutes before serving.
- Serve the blackened red snapper with your choice of sides and enjoy!
Blackened Red Snapper is a classic dish that originated in the heart of New Orleans, Louisiana. This flavorful dish was popularized by Chef Paul Prudhomme in the 1980s, who perfected the technique of blackening fish with a blend of spices and high heat. The dish quickly gained popularity and became a staple in Cajun and Creole cuisine. Today, the best version of this dish can be found in the vibrant restaurants of New Orleans, where chefs expertly season the red snapper with a blend of paprika, cayenne, thyme, and other spices before searing it to perfection. The key to this dish is getting the spice blend just right and ensuring the fish is cooked to tender, flaky perfection. For a unique twist, some chefs also incorporate a tangy remoulade sauce or serve it with a side of creamy grits. Whether you're in the heart of the Big Easy or trying your hand at home, Blackened Red Snapper is a must-try for seafood enthusiasts.
20 min
4
250 calories
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