A spicy red snapper dish.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.

    Advertisement
  • In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.

  • Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

228 calories; 8.5 g total fat; 72 mg cholesterol; 103 mg sodium. 1.3 g carbohydrates; 34.8 g protein; Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/02/2007
This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan cut out most of the butter (I used the olive oil instead) and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe I cooked the fish on medium (covered five minutes on each side) and didn't have any problems with it burning or smoking. Read More
(50)

Most helpful critical review

Rating: 2 stars
02/08/2011
My husband used this recipe when I found fresh snapper at a fish market. He followed the directions exactly and found that all we tasted was pepper. I give it two stars only because our dislike may have more to do with personal taste. It was totally unedible to us. Read More
(4)
137 Ratings
  • 5 star values: 78
  • 4 star values: 45
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
04/02/2007
This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan cut out most of the butter (I used the olive oil instead) and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe I cooked the fish on medium (covered five minutes on each side) and didn't have any problems with it burning or smoking. Read More
(50)
Rating: 4 stars
04/02/2007
This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan cut out most of the butter (I used the olive oil instead) and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe I cooked the fish on medium (covered five minutes on each side) and didn't have any problems with it burning or smoking. Read More
(50)
Rating: 5 stars
07/20/2007
This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY! Read More
(48)
Advertisement
Rating: 4 stars
10/09/2003
Tastes great but a word to the wise: keep that stove on medium! Our skillet got a little too hot and we ended up with crispy cajun red snapper. The spices are great on it just make sure the skillet doesn't get too hot! Read More
(37)
Rating: 5 stars
09/16/2003
Make this seasoning put in an empty seasoning shaker and have it ready on your rack for a delicious easy meal. Read More
(26)
Rating: 4 stars
04/04/2005
My Family loved this. I cooked it in the oven instead of the grill. Read More
(21)
Advertisement
Rating: 5 stars
06/30/2017
I'm not much of a fish person but I really liked this. I followed the recipe exactly as directed and liked it however I did take the advice of another reviewer and I chose to bake it at 350 for 20 minutes instead of using the stove. Turned out wonderfully. I will definitely have this again! Read More
(20)
Rating: 5 stars
10/06/2003
After preparing the spices/herbs I realized that I didn't have snapper on hand like I thought. We had cajun cod instead. I highly recommend this recipe for any type of white fish. Read More
(17)
Rating: 4 stars
04/14/2007
Oh my this was good. The only thing I added were buttered parmesan breadcrumbs on top to make a crunchy coating. The spiciness was fantastic with the fish. I actually made this twice in one week. Such an easy recipe because almost everyone has these ingredients in their pantry. Read More
(13)
Rating: 5 stars
10/09/2003
The best I have had. My husband and I do not eat much fish but with this recipe we will be eating more red snapper. We both loved this recipe. I actually made up 8 times the spice recipe so I will have it on hand. Great taste. Read More
(10)
Rating: 2 stars
02/08/2011
My husband used this recipe when I found fresh snapper at a fish market. He followed the directions exactly and found that all we tasted was pepper. I give it two stars only because our dislike may have more to do with personal taste. It was totally unedible to us. Read More
(4)