Blackened Red Snapper Cajun Style
Ingredients
- 4 six to eight ounce, red snapper fillets, sometimes I use tilapia fillets
- 1 tablespoon sweet paprika
- 1 tablespoon cayenne pepper
- ½ tablespoon sugar, this helps with the blackening
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme, I also use fresh thyme leaves about 1 teaspoon full
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup melted butter
Accompaniment
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Description
Fillets of red snapper are coated with a Cajun Creole spice and herb blend, and then cooked on high heat until the coating blackens.
Method
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1
Mix well together the spices and seasonings in a small bowl, dip the snapper fillets in melted butter and sprinkle liberally the Cajun spice on the fish, and place the fish fillets in the hot pan.
Spoon 1 tablespoon of melted butter over each fillet and cook until the coating of seasoning on the underside of the fillet turns black, 3 to 5 minutes.
Turn the fish over and spoon over another tablespoon of butter over the fish, and cook for 2 minutes or until fish flakes easily with a fork.
We like to serve this with a mixed green salad and a spicy salsa, the seasoning mix can also be used with chicken.
Chef's Tips
One of the most appetizing ways to prepare food, blackening is a method that people the world over enjoy the piquant flavour and attractive dark colour are part and parcel for this homey dish.
Originally conceived of as a fish recipe, today blackening seasoning is used to treat all kinds of food, including shrimp, steak, chicken, pork, and even vegetables.
Blackening adds a delicious, spicy, smoky component to food that many people find mouth-watering. Most people assume that blackening is a traditional Cajun recipe, much like gumbo, jambalaya, or étouffée, but this is in reality a mistaken belief. The blackening process was invented and perfected by Chef Paul Prudhomme, at K-Paul's in New Orleans, while Chef Prudhomme is steeped in Louisiana tradition, he actually introduced the procedure less than 30 years ago and blackening quickly caught on and is now enjoyed all over the world.
Redfish was the first dish to be blackened, but this versatile process has since been applied to a wide variety of foods.
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