Blackened Red Snapper Recipes

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CAJUN STYLE BLACKENED SNAPPER



Cajun Style Blackened Snapper image

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

Provided by Sandra

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 ½ cups butter, melted

Steps:

  • In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
  • Heat a large cast iron skillet over high heat for 10 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 underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

PAN-FRIED BLACKENED RED SNAPPER



Pan-Fried Blackened Red Snapper image

This is a recipe that I came up with one night after finding some red snapper in the freezer. It can also be done with catfish, flounder, perch, or pretty much any white fish. Remember that the thinner the fillet, the shorter the cook time.

Provided by toddmaloney

Categories     Seafood     Fish     Catfish

Time 19m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
¼ cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

Steps:

  • Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
  • Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
  • Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
  • Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 4.6 g, Cholesterol 56.9 mg, Fat 21.1 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 5.9 g, Sodium 2069.1 mg, Sugar 1.2 g

BLACKENED RED SNAPPER



Blackened Red Snapper image

A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 teaspoons paprika
1 teaspoon dried Mexican oregano, or Italian oregano
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Six 4-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil

Steps:

  • In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
  • Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
  • Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

Nutrition Facts : Calories 134 g, Cholesterol 41 g, Fat 3 g, Protein 23 g, Sodium 446 g

BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH



Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 portions

Number Of Ingredients 18

1/2 cup kernels corn, roasted fresh
2 tablespoons thinly sliced green onion
2 tablespoons small dice yellow onion
2 tablespoons red wine vinegar
1 ounce vegetable juice, such as V8
Salt and pepper
2 cups chicken stock
1 tablespoon kosher salt
1 teaspoon white pepper
3/4 cup grits
1/2 cup cheese, blended, such as Cheddar and Gruyere
2 tablespoons diced yellow onion
1 tablespoon grapeseed oil
1/4 cup apple juice
1 cup roasted red pepper puree
Four 6-ounce red snapper fillets, skin on
1 tablespoon blackening seasoning
1 tablespoon grapeseed oil

Steps:

  • For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
  • For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
  • For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
  • For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE



Blackened Snapper with Creamy Grits and Southern Comfort Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 28

4 snapper fillets
1/4 pound butter
Blackening Seasoning, recipe follows
Creamy grits, recipe follows
Barbecue Sauce, recipe follows
Lemon wedges
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
2 cups heavy cream
3 cups water
1/4 pound salted butter
Salt and pepper
2 cups quick grits
1/4 pound bacon, diced
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup minced red onion
3 tablespoons Southern Comfort
1/2 cup brown sugar
14 ounces ketchup
Salt and pepper

Steps:

  • Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
  • Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
  • Combine all spices and mix well.
  • Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
  • Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

BLACKENED RED SNAPPER FILLETS



Blackened Red Snapper Fillets image

This is a restaurant-quality fish recipe, I have also used this recipe with grouper. If you are using unsalted butter for this recipe then use 1 teaspoon kosher salt instead of 1/2 teaspoon. The success of the blackening technique depends on your fish being very cold and having a very hot skillet, use a large cast-iron skillet for this recipe.

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 2h5m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb butter
1/2 cup fresh lemon juice
2 tablespoons dried thyme
2 tablespoons dried basil
1 1/2 tablespoons coarsley ground black pepper
1/2 teaspoon kosher salt
6 (8 ounce) red snapper fillets
lemon wedge

Steps:

  • In a saucepan melt butter over low heat.
  • Stir in the lemon juice, thyme, basil, black pepper and kosher salt; cook over low heat for 8-10 minutes, then pour into a heat-proof shallow dish (I use my 11 x 7-inch pyrex baking dish for this).
  • Cool the butter mixture for about 30 minutes at room temperature.
  • Dip the fish fillets into the butter mixture coating thoroughly.
  • Place the fillets on a platter and chill at least 1-1/2 hours.
  • Set aside the remaining butter mixture.
  • heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot!).
  • Add in two very cold fillets and cook 2 minutes on each side or until the fish flakes, remove to a platter and keep warm.
  • Repeat with the remaining fillets.
  • Reduce the heat, then add in the remaining butter mixture into the skillet; stir and heat.
  • Drizzle the butter mixture over the fillets.
  • Serve with lemon wedges.

Nutrition Facts : Calories 1694.5, Fat 130.9, SaturatedFat 79.5, Cholesterol 538.2, Sodium 1424.4, Carbohydrate 8.4, Fiber 2.6, Sugar 1.2, Protein 121.4

BLACKENED RED SNAPPER WITH CORN RELISH



Blackened Red Snapper With Corn Relish image

Make and share this Blackened Red Snapper With Corn Relish recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

4 red snapper fillets, rinsed and patted dry
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cornstarch or 1 teaspoon arrowroot
1/4 cup fresh corn or 1/4 cup frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
2 limes (one for garnish, one for juicing)
1/2 teaspoon salt

Steps:

  • To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve.
  • To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside.
  • Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.
  • Chef's Landry's Notes: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.

Nutrition Facts : Calories 337.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 978.8, Carbohydrate 14.5, Fiber 5.7, Sugar 2.9, Protein 47

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Top Asked Questions

How to cook blackened red snapper fillet?
Heat large skillet over medium heat until very hot. Next add butter and swirl skillet to coat entire bottom. When butter no longer bubbles, add filets to skillet and cook for 6 to 8 minutes. Turn fish halfway through cooking. Your blackened red snapper fillet is done when it easily flakes with a fork.
How do you cook red snapper with Cajun seasoning?
Rinse red snapper fillets with fresh water and pat dry using a paper or kitchen towel. In a small bowl, prepare Cajun seasoning by combining and mixing together salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and ground white pepper. Heat large skillet over medium heat...
How to cook snapper in the oven?
Season snapper with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides. Heat the remaining oil in a skillet over medium high heat. Add snapper and cook 10 minutes per inch thickness, turning halfway through.
How to cook red snapper fillets in the microwave?
Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil. Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.

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