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Nutrition Facts
Serving Size 1 (268g) Recipe makes 4 servings
Calories 855
Calories from Fat 654		(76%)
Amount Per Serving		%DV
	Total Fat 72.7g	111%
	Saturated Fat 44.5g	222%
	Monounsaturated Fat 18.5g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 262mg		87%
Sodium 2335mg		97%
Potassium 1063mg		30%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 2.4g	9%
	Sugars 1.3g
Protein 46.7g		93%
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Blackened Spicy Snapper Fillets

Recipe #28683 | 15 min | 5 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Aroostook
May 18, 2002

The boss used to cook this for our summer BBQ.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
2
Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
3
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
4
Place the fish fillets in the hot skillet.
5
Pour 1 tablespoon of butter over each fillet.
6
Cook until the coating on the fillet turns black, 3 to 5 minutes.
7
Turn the fish over.
8
Pour another tablespoon of butter over the fish.
9
Cook for about 2 minutes longer.

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Featured Reviews for This Recipe

From: Claudia Wey

On Nov 1, 2009

Very tasty and extremely easy. I have replaced butter with olive oil and the results was great. Highly recommended.

0 people found this review helpful

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From: kmd

On Jun 24, 2009

I find myself in agreement with Recipe Zaar subscribers almost 100% of the time...I must disagree this go round. Followed recipe exactly, even cut down on the cayanne and salt based upon recommendations. Still too salty and the taste was hot, but lacking in any flavor. I will look for a new blackened recipe.

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From: Nocurfupa

On Jun 8, 2002

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.

6 people found this review helpful

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From: Nora in Cal

On Apr 6, 2003

This recipe is truly delicious and, since making it, I cannot live without having the spice mix on hand. I have also used it on meat and chicken; excellent on both. Last night I used a scant teaspoon of melted butter rubbed on the meaty side of a salmon fillet, added a bit of lemon zest to the spices, sprinkled liberally on top and baked at 400*; moist, delicious, colorful and flavorful, yet very healthy and low in fat. Any of a number of sauces would go well on this. Next time I do the spices, I'm making a triple batch!

5 people found this review helpful

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