Pan-Fried Blackened Red Snapper

If you’re in the mood for a dish that packs a punch of flavor and is easy to prepare, Pan-Fried Blackened Red Snapper is the perfect choice. This recipe features red snapper fillets coated in a bold spice blend, then pan-fried to perfection. It’s a quick and delicious meal that will impress anyone at your dinner table.

Ingredients

• 4 red snapper fillets
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Lemon wedges, for serving

Directions

1. In a small bowl, mix together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
2. Pat the red snapper fillets dry with paper towels. Rub the spice mixture generously over both sides of the fillets.
3. Heat olive oil in a large skillet over medium-high heat.
4. Once the oil is hot, add the seasoned fillets to the skillet. Cook for 3-4 minutes on each side, or until the fish is cooked through and has a crispy, blackened crust.
5. Transfer the fillets to a plate and let rest for a couple of minutes.
6. Serve the blackened red snapper with lemon wedges and your favorite sides.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 8 minutes
• Total Time: 18 minutes
• Servings: 4
• Calories: Approximately 250 kcal per fillet

Variations

• Marinate for More Flavor: For a more intense flavor, let the fillets marinate with the spice mixture for 30 minutes before cooking.
• Spice Level: Adjust the cayenne pepper to make the dish milder or spicier according to your taste.
• Alternate Fish: You can use other firm white fish like tilapia or cod as a substitute for red snapper.

Storage and Reheating

• Storage: Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat to maintain the crispy texture. Avoid microwaving as it may make the fish soggy.

FAQs

1. Can I use a different type of fish?
   Yes, you can substitute red snapper with other firm white fish like tilapia, cod, or halibut.
2. How can I make this dish spicier?
   Increase the amount of cayenne pepper or add a pinch of red pepper flakes to the spice mix.
3. Can I bake the snapper instead of frying?
   Yes, you can bake it at 400°F (200°C) for about 10-12 minutes, but it will not have the same blackened crust.
4. What side dishes pair well with this recipe?
   Serve with sautéed vegetables, a fresh salad, or steamed rice for a balanced meal.
5. How can I avoid the fish sticking to the pan?
   Ensure the skillet is hot and well-oiled before adding the fillets. Also, avoid moving the fish too much while cooking.
6. Can I prepare the spice mix ahead of time?
   Yes, you can mix and store the spice blend in an airtight container for future use.
7. What’s the best way to tell when the fish is cooked through?
   The fish should be opaque and flake easily with a fork.
8. Can I use fresh herbs instead of dried?
   Yes, you can use fresh herbs. Just double the amount since fresh herbs are less concentrated than dried.
9. How do I ensure the fish is crispy?
   Make sure the oil is hot before adding the fish and avoid overcrowding the pan.
10. Can this dish be frozen?
    It’s best enjoyed fresh, but you can freeze cooked fillets for up to 1 month. Thaw in the refrigerator before reheating.

Conclusion

Pan-Fried Blackened Red Snapper offers a tantalizing burst of flavors with its crispy, blackened crust and succulent fish. This recipe is quick, easy, and perfect for a weeknight dinner or a special occasion. Enjoy it with a side of your favorite vegetables or a fresh salad for a complete meal.

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