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After getting back from New Orleans, I have been inspired to revive some of my older recipes from my blog’s archives. This Cajun-Inspired Blackened Red Snapper is one recipe that I created back in 2015, with major inspiration by my favorite New Orlean’s Chef, Paul Prudhomme. One of my most cherished cookbooks on my kitchen shelf is his Chef Paul Prudhomme Louisiana Kitchen. It’s jam-packed with all of the New Orleans classics and I love flipping through it and getting seriously inspired. I just try to simplify and healthify it as much as possible because, well, Paul knew how to use a stick of butter or two.
Blackened fish is one of my favorite ways to enjoy seafood. I love coating fish in big, bold spices and cooking it until they are blackened. Served with a wedge of lemon for some added freshness and zing, it’s just fantastic! This blackened red snapper recipe will wow your weeknight as it’s so easy to make, but packed with flavor.
I love serving up this Cajun-Inspired Blackened Red Snapper with my dirty cajun cauliflower rice recipe and either roasted okra, or just a simple side salad!
Blackened Red Snapper
Ingredients
For the Seasoning Mixture:
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper (optional, for spice)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Fish:
- 2 [8-10 ounce] red snapper filets
- 2 tbsp avocado oil
- 1 lemon, cut into wedges (for serving)
- fresh parsley (optional for garnish)
Instructions
Make the seasoning mixture:
- In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
- Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.)
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
- When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
- Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
- Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).
Nutrition information is automatically calculated, so should only be used as an approximation.
This is simple, quick, and delicious. I’ve used the blackening seasoning for other proteins and recommended the blend to friends.
Splendid recipe Do you have a recommendation on a low-cal recipe for tarter sauce (or another option)? Even though this blackened recipe is delicious, I have to use tarter sauce to go along with it, which is generally NOT healthy, unfortunately. Thank you for this recipe and grea site – I look forward to digging deeper.
Yes! Here you go: https://thedefineddish.com/whole30-tartar-sauce/
What are some side dishes that would go with this recipe ?
I serve mine with my cauliflower dirty rice, oven-roasted okra or just a simple side salad.
Seasoning is on point! Excellent recipe
Thanks, Danielle!
This recipe is easy and delicious!
I used snapper fillets without flesh, and it was fine.
Absolutely delicious and love that it’s healthy. I will be making this again and again. Thanks for the recipe.
An absolutely fantastic recipe. the seasoning mix was spot on. I couldn’t find red snapper, but used Arctic Char. Delicious. Also, regarding the curling of the skin when you flip… With kitchen shears, do small clips around the fillet. Problem solved, at least with the Arctic Char.
My first time cooking red snapper.. This was a great and easy to follow recipe! I cooked it perfectly. I will definitely be trying this again soon.
woohoo! snapper is one of my favorites!
SO good!! Used to live in New Orleans and this was so delicious
yay! so glad you love.
Was our first time eating Red Snapper and my first time ever making anything blackened. I cut the cayenne pepper a little, knowing my husbands taste. Nothing short of amazing. He even ate it without any tarter sauce!! Will definitely make again.
so glad you enjoyed it!!
Made red snapper last night using this recipe. It was AMAZING!!!
This is absolutely my most favorite recipe! I have made this many times & it always turns out perfect! So yummy!
yay! glad you love it.
I am not a cook but this recipe was so great. I cooked it for Sunday dinner and there were not any leftovers.
Fast and really great. Grew up in NOLA, miss the food.
This was simply amazing. I used 1 tbs of butter and olive oil, respectively, because I don’t have avocado oil. My 8 and 6 year old sons loved it and asked for more. And it was easy!
Easy to make, delicious, will make again and again, Thank you!!