Cajun Red Snapper

Cajun Red Snapper

101
MARBALET 50

"A spicy red snapper dish."
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Ingredients

20 m servings 228 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

101
  1. 129 Ratings

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Most helpful positive review

This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to t...

Most helpful critical review

My husband used this recipe when I found fresh snapper at a fish market. He followed the directions exactly and found that all we tasted was pepper. I give it two stars only because our dislik...

This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to t...

This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minut...

Tastes great, but a word to the wise: keep that stove on medium! Our skillet got a little too hot and we ended up with crispy cajun red snapper. The spices are great on it, just make sure the sk...

Make this seasoning, put in an empty seasoning shaker and have it ready on your rack for a delicious, easy meal.

My Family loved this. I cooked it in the oven instead of the grill.

After preparing the spices/herbs I realized that I didn't have snapper on hand like I thought. We had cajun cod instead. I highly recommend this recipe for any type of white fish.

Oh my, this was good. The only thing I added were buttered parmesan breadcrumbs on top to make a crunchy coating. The spiciness was fantastic with the fish. I actually made this twice in one ...

The best I have had. My husband and I do not eat much fish, but with this recipe we will be eating more red snapper. We both loved this recipe. I actually made up 8 times the spice recipe so I w...

We thought it would do slightly better with a little less herbs, and a little less ceyenne.