Cajun Style Blackened Snapper Recipe -
Cajun Style Blackened Snapper Recipe
  • READY IN 25 mins

Cajun Style Blackened Snapper

Recipe by  

"Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
  2. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
  3. 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.
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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.

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.

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.

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.

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.

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.

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!

Jan 07, 2004

Little to spicy, lessen cayyene pepper for perfect taste.


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  • 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.

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