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Cajun Style Blackened Snapper
August 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.

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