Cajun-Inspired Blackened Red Snapper

After getting back from New Orleans, I have been inspired to revive some of my older recipes from my blog’s archives. This Cajun-Inspired Blackened Red Snapper is one recipe that I created back in 2015, with major inspiration by my favorite New Orlean’s Chef, Paul Prudhomme. One of my most cherished cookbooks on my kitchen shelf is his Chef Paul Prudhomme Louisiana Kitchen. It’s jam-packed with all of the New Orleans classics and I love flipping through it and getting seriously inspired. I just try to simplify and healthify it as much as possible because, well, Paul knew how to use a stick of butter or two.

Blackened fish is one of my favorite ways to enjoy seafood. I love coating fish in big, bold spices and cooking it until they are blackened. Served with a wedge of lemon for some added freshness and zing, it’s just fantastic! This blackened red snapper recipe will wow your weeknight as it’s so easy to make, but packed with flavor.

I love serving up this Cajun-Inspired Blackened Red Snapper with my dirty cajun cauliflower rice recipe and either roasted okra, or just a simple side salad!

Blackened Red Snapper

Ingredients

For the Seasoning Mixture:

• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cayenne pepper (optional, for spice)
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

For the Fish:

• 2 [8-10 ounce] red snapper filets
• 2 tbsp avocado oil
• 1 lemon, cut into wedges (for serving)
• fresh parsley (optional for garnish)

Instructions

Make the seasoning mixture:

• In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.

Cook the Fish:

• Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.)
• Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
• When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
• Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
• Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).