• Lisa Jarvis

Cajun Blackened Snapper


How about the taste of the Gulf right at home? I bought this fresh Red Snapper at Gulf Coast Connection in Lone Oak and made this Cajun style blackening seasoning for it. I seared it on cast iron on my grill, although the same thing could be done ion the stove. If you don't have snapper, you can use this seasoning on any kind of fish you would like. It is a little spicy but not bad, and you can always adjust the amount of cayenne you put in it. This had a nice sear and a little "crust" from the seasoning being cooked on high heat. You will love this! Serve it with any sides you choose for a wonderful meal!


Here's what you need:

4-5 large snapper ( or fish you would like) fillets

1 T (or so) olive oil

2 T paprika

1-2 t cayenne pepper

1 1/2 t ground black pepper

2 t salt

2 t onion powder

2 t garlic powder

1 t dried thyme

1 t dried oregano


Mix all the dry ingredients together in a bowl. Preheat a large cast iron skillet on the grill or stove on high. Coat the bottom of the skillet with about half of the olive oil. Brush the rest of the oil on the fish fillets. Sprinkle the seasoning mix evenly all over the fish. ( I do one side and then season the other side as the first side is searing). Place the fish carefully onto the hot cast iron. Allow the fish to sear on the first side about 3-5 minutes, or until the seasoning has browned. (season the top side with the remaining seasoning while the first side cooks). Carefully turn the fish over and let it cook about 2-3 minutes more, or until it flakes with a fork. Enjoy!

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