136 Ratings
  • 5 Rating Star 77
  • 4 Rating Star 45
  • 3 Rating Star 10
  • 1 Rating Star 3
  • 2 Rating Star 1

A spicy red snapper dish.

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Ingredients

Directions

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

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  • 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.

Tip

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

Nutrition Facts

227.58 calories; 34.81 g protein; 1.3 g carbohydrates; 8.46 g fat; 71.84 mg cholesterol; 102.84 mg sodium.Full Nutrition


Reviews (107)

Read All Reviews

Most helpful positive review

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!
(48)

Most helpful critical review

01/18/2003
I thought this was terrible. Will not make again.
(2)
136 Ratings
  • 5 Rating Star 77
  • 4 Rating Star 45
  • 3 Rating Star 10
  • 1 Rating Star 3
  • 2 Rating Star 1
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.
(50)
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!
(48)
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!
(37)
09/16/2003
Make this seasoning put in an empty seasoning shaker and have it ready on your rack for a delicious easy meal.
(26)
04/04/2005
My Family loved this. I cooked it in the oven instead of the grill.
(21)
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!
(20)
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.
(17)
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.
(13)
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.
(10)