Pan Seared Cajun Style Blackened Snapper

cajun snapper recipeI finally perfected my recipe for Pan Seared Cajan Style Snapper. I made it for my family last night and it turned out amazingly well with just the right amount of spice. I served the dish over buttered noodles with lemon and a side Italian Antipasto for a quick and easy ocean side feast.
italian antipasto

Prep Time: 15
Minutes Ready In: 25 Minutes
Cook Time: 10 Minutes
Servings: 4

2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white
1 1/2 teaspoons ground black
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 1/2 cups butter, melted
1 Fresh Lemon squeezed


  1. In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
  2. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
  3. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
  4. Serve over buttered noodles with fresh lemon juice over the top, garlic bread and a tray of Italian antipasto (olives, salami, prosciutto, tomatoes, cheeses and sun dried tomatoes.)

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