Cajun Style Blackened Snapper Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 07, 2004

This recipe was fabulous! I cooked it on the grill, instead of in a skillet and served it on a bed of linguine in a garlic butter sauce. The subtlty of the linguine balanced well with the boldness of the snapper.

—JPOLLEY

See full review »

Most Helpful Critical Review

Jan 07, 2004

I cooked this tonight. My husband and I were not pleased with it. It tasted plain, didn't have any flavor, except burn taste. I would recommend you to sprinkle some salt while the fish still hot from the skillet. It might taste better with added salt. I would not make this again.

—LIMCANCOOK

See full review »

160 Ratings

Apr 20, 2003

I have been looking for a seasoning mix to use for blackened fish and chicken. This was really easy and the snapper was great! I also put the spice mix in my steamed cauliflower and it was wonderful, too. I highly recommend this recipe.

—DAINAA

See full review »

Sep 11, 2003

This was pretty good. I used it on fresh Tilapia fillets since I couldn't find red snapper. Using a cast iron skillet works great.

—JOSIE

See full review »

Jan 07, 2004

This recipe is super fast and easy! My husband and I loved the wonderful flavor. The only downside is that it smokes- a lot.

—TNF6478

See full review »

Aug 07, 2011

Keeping Hubs' sensitive innards in mind, I cut back significantly on the cayenne pepper, to only 1/2 tsp., which worked out well. I used smoked paprika, but I'm sure sweet paprika would be equally as good. Not wanting the odor, smoke and grease in the house, we do use the cast iron pan, but we get it screamin' hot on the outdoor charcoal grill. What was different for me with this recipe was the seasoning. I use one consistently that we particularly enjoy, but we were pleased with this for something a little different.

—naples34102

See full review »

May 08, 2003

It was excellent!! My husband doesn't really like fish, but he raves about this recipe. We're from and still live in New Orleans, so we're used to spice. I must say that this recipe has a little too much pepper, but other than that, it is great!

—Sabrina P.

See full review »

Jan 07, 2004

Little to spicy, lessen cayyene pepper for perfect taste.

—CVALDEZIII

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cajun Red Snapper

Red Snapper Baked Alaska Style

Cajun Style Burgers

Cajun Blackened Redfish

Blackened Fish

Cajun Style Meatloaf

Riesling Snapper

Cajun Style Red Bean and Rice Soup

Cajun Blackened Catfish

Snapper Veracruz

ADVERTISE WITH US

Nutrition

Calories
806 kcal
40%

Carbohydrates
5.9 g
2%

Cholesterol
245 mg
82%

Fat
72 g
111%

Fiber
2.5 g
10%

Protein
36.4 g
73%

Sodium
2312 mg
92%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Style Blackened Snapper

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 806
Calories from Fat: 648

% Daily Value *
Total Fat 72g 111 %
Saturated Fat 44.3g 222 %
Cholesterol 245mg 82 %
Sodium 2312mg 92 %
Potassium 849mg 24 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 2.5g 10 %
Protein 36.4g 73 %
** Sugars 1.2g
Vitamin A 90 %
Vitamin C 11 %
Calcium 13 %
Iron 23 %
Thiamin 11 %
Niacin 60 %
Vitamin B6 52 %
Magnesium 23 %
Folate 11 %

* 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.