WEEKDAYS 1e|12c|p

Blackened Red Snapper

Mario Batali
Servings: 4
1 to 30 min

The charred spice crust elevates your fish to a whole new level

  • Ingredients
  • step-by-step directions
Blackened Red Snapper
  • 4 fillets Red Snapper Fillets (6 to 8 ounces each)
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 1 Lemon (halved)
Cajun Seasoning Mix:
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Kosher Salt
  • In a medium bowl add the paprika, onion powder, garlic powder, cayenne, black pepper, thyme, oregano and mix to combine.
  • Coat fillets generously with seasoning mix.
  • Heat a large cast iron skillet over medium-high heat, and add 1 tablespoon butter and 1 tablespoon oil. Once butter has foamed, add snapper fillets (as many as fit comfortably,) skin side down, and cook until nearly opaque, about 5 minutes. Flip and cook another minute, then transfer to a platter.
  • Wipe skillet clean and repeat with remaining fish.
  • Squeeze lemon over the fish to serve.


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