Rating: 4.56 stars
255 Ratings
  • 5 star values: 172
  • 4 star values: 64
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.

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  • Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

  • 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.

Nutrition Facts

806 calories; protein 36.4g; carbohydrates 5.9g; fat 72g; cholesterol 244.7mg; sodium 2312.2mg. Full Nutrition
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Reviews (206)

Most helpful positive review

Rating: 5 stars
01/08/2004
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. Read More
(59)

Most helpful critical review

Rating: 2 stars
01/08/2004
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. Read More
(20)
255 Ratings
  • 5 star values: 172
  • 4 star values: 64
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
01/07/2004
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. Read More
(59)
Rating: 5 stars
04/20/2003
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. Read More
(42)
Rating: 4 stars
09/11/2003
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. Read More
(36)
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Rating: 2 stars
01/07/2004
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. Read More
(20)
Rating: 5 stars
01/07/2004
This recipe is super fast and easy! My husband and I loved the wonderful flavor. The only downside is that it smokes- a lot. Read More
(18)
Rating: 5 stars
08/07/2011
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. Read More
(18)
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Rating: 5 stars
05/08/2003
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! Read More
(15)
Rating: 5 stars
07/06/2010
I have used the spice blend in this recipe for years - professionally as a caterer and at home. It is beyond awesome on wings, as a general veggie seasoning, steak, whatever. I usually cut the cayenne down to a quarter of the amount called for and make a triple batch to keep on hand. Read More
(12)
Rating: 5 stars
01/07/2004
Little to spicy lessen cayyene pepper for perfect taste. Read More
(11)