Cajun Red Snapper
- Ready In:
- 1 teaspoon paprika
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1⁄4 teaspoon dried oregano
- 2 tablespoons butter
- 1 tablespoon light olive oil
- 6 (6 ounce) red snapper fillets
- On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
- 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.
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Phenominal recipe! Guests LOVED it. I made it at a friend's house, and did not have my cast iron skillet, so used a non-stick pan. 'Still worked great. Presented it adorned with a tomato-onion-green pepper sauce with some kick. It was tender, flakey, and perfectly spiced. I will definitely make this again. I think my friends will actually force me to do so... Thanks.