Recipe by Sandra
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
ground white pepper
1 1/2 teaspoons
ground black pepper
4 (6 ounce) fillets
1 1/2 cups
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.
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.
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.
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.
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.
This recipe is super fast and easy! My husband and I loved the wonderful flavor. The only downside is that it smokes- a lot.
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!
Little to spicy, lessen cayyene pepper for perfect taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Style Blackened Snapper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 648
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
An authentic Louisiana recipe for spicy Cajun stew.
Here’s a fish recipe even non fish eaters will love.
See how to make a quick and delicious Mexican Gulf Coast seafood recipe.