Blackened Red Snapper As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 4.84 out of 5 stars (25) Ingredients 1 tsp kosher salt1/2 tsp freshly cracked black pepper1/4 tsp cayenne pepper (optional, for spice)1 tsp paprika1/2 tsp dried thyme1/2 tsp dried oregano1/4 tsp garlic powder1/4 tsp onion powder2 [8-10 ounce] red snapper filets2 tbsp avocado oil1 lemon, cut into wedges (for serving)fresh parsley (optional for garnish) Calories AmericanDinnerIntermediateHealthyFryingQuick and EasySummerLow-CarbSeafoodPescatarian ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the seasoning mixture: Step 2 In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined. Step 3 Cook the Fish: Step 4 Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.) Step 5 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. Step 6 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. Step 7 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. Step 8 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).
