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Ingredients:
- 4 red snapper fillets, about 6 to 8 ounces each
- 3 to 4 tablespoons melted butter
- .
- Blackened Seasoning
- 1 heaping tablespoon paprika
- 2 teaspoons salt
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon leaf oregano
Preparation:
Mix the blackened seasoning ingredients well and funnel into a shaker.
Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.
Serves 4.
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