Blackened Snapper Cajun Style
A delicious and easy Cajun-style blackened snapper recipe perfect for a quick and flavorful meal.
A delicious and easy Cajun-style blackened snapper recipe perfect for a quick and flavorful meal.
- Carbohydrate 5.65556500543715 g
- Cholesterol 135.783125 mg
- Fat 16.5266118763521 g
- Fiber 2.97673758991322 g
- Protein 60.3730031263753 g
- Saturated Fat 8.29090412522918 g
- Serving Size 1 1 Serving (248g)
- Sodium 214.123062503218 mg
- Sugar 2.67882741552393 g
- Trans Fat 1.94404950016071 g
- Calories 418 calories
Step-by-step
- Mix well together the spices and seasonings.
- Dip the snapper in melted butter and sprinkle on the Cajun spice,
- Pan Fry over a medium to high heat until just cooked.
Many cooks fail at blackening fish by using pans that are too cool, resulting in steamed fillets rather than a properly charred crust. Achieving the signature crust requires a heavy cast-iron skillet preheated for at least ten minutes over medium-high heat until the metal radiates visible shimmer. Clarified butter works better than whole butter here because milk solids burn quickly at high searing temperatures. Dip the snapper fillets into the melted fat to coat them evenly, shaking off excess liquid before applying the spice blend. Press the seasoned fish firmly into the hot skillet to ensure maximum contact with the cooking surface. Leave the fillets completely undisturbed for two minutes to allow the paprika and cayenne to form a dark, fragrant crust. Flip the fish carefully with a thin metal spatula and cook for an additional ninety seconds until the internal temperature reaches 135 degrees Fahrenheit. Remove the snapper from the heat immediately to prevent the lean white flesh from drying out during carryover cooking. Leftovers keep safely in an airtight container in the refrigerator for up to two days, though the texture degrades upon reheating.
