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Pan-Fried Blackened Red Snapper

« Any white fish like perch, flounder or catfish can be used in this
recipe. If you want to cut on your cooking time, just use thinner
fillets. »

Serving: 4 | Prep: 10m | Ready in: 19m


• 1 tbsp. sweet paprika
• 1 tbsp. salt
• 1 tbsp. ground black pepper
• 1 tbsp. onion powder
• 2 tsps. garlic powder
• 2 tsps. lemon pepper
• 1 pinch cayenne pepper, or more to taste
• 1/4 cup olive oil
• 2 tbsps. butter
• 4 (4 oz.) fillets red snapper, patted dry


• In a small bowl, combine the garlic powder, cayenne pepper, salt, black
pepper, lemon pepper, paprika and onion powder together.
• In a small microwaveable bowl, put in the butter and olive oil and heat up in
the microwave for about 1 minute until the butter has fully melted. Mix the
oil and melted butter together until well-combined.
• Coat both sides of the red snapper fillets with a portion of the butter-olive
oil mixture. Cover both sides of each of the fillets with the prepared paprika
• Put the remaining butter-olive oil mixture in a skillet and heat up over
medium-high heat setting. Put in the seasoned red snapper and cook for 4-5
minutes on every side until you could flake the fish meat apart with ease
using a fork.

Nutrition Information:

• Calories: 304 calories;
• Total Carbohydrate: 4.6 g
• Cholesterol: 57 mg
• Total Fat: 21.1 g
• Protein: 24.2 g
• Sodium: 2069 mg


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