Prep 5 mins
Cook 10 mins
The boss used to cook this for our summer BBQ.
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 3 teaspoons ground black pepper
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon crushed dried oregano
- 1 teaspoon crushed dried thyme
- 1 teaspoon crushed dried parsley
- 4 red snapper fillets
- 1 1⁄2 cups butter, melted
- Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
- Heat a large cast iron skillet over high heat for 5-8 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 fillet turns black, 3 to 5 minutes.
- Turn the fish over.
- Pour another tablespoon of butter over the fish.
- Cook for about 2 minutes longer.
Easy to make! I cut the recipe in half (well, the computer did all the work) and used it as more of a rub. My husband put the fillets on the grill in a basket and they were delicious. I did add some olive oil to the butter- just because I always have to be different. Definately will try this again- probably will be good on grouper too.
Wonderful recipe!! The spice combination is awesome. Have had blackened snapper at several restaurants and this was better than any of those. Makes me long for a trip to New Orleans. Thanks Barbara!
I am interested in great fish recipes. This certainly turned out to be one of them. The spice mix was there. I didn't have to use as much butter as was called for and it still had a good blackened coating. Thanks for sharing this.