Cajun Style Blackened Snapper

Cajun Style Blackened Snapper

136 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Sandra

“Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (136)

Rate This Recipe


This recipe was fabulous! I cooked it on the grill, instead of in a skillet and served it on a bed of linguine in a garlic butter sauce. The subtlty of the linguine balanced well with the boldness of the snapper.



I have been looking for a seasoning mix to use for blackened fish and chicken. This was really easy and the snapper was great! I also put the spice mix in my steamed cauliflower and it was wonderful, too. I highly recommend this recipe.



This was pretty good. I used it on fresh Tilapia fillets since I couldn't find red snapper. Using a cast iron skillet works great.

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Amount Per Serving (4 total)

  • Calories
  • 806 cal
  • 40%
  • Fat
  • 72 g
  • 111%
  • Carbs
  • 5.9 g
  • 2%
  • Protein
  • 36.4 g
  • 73%
  • Cholesterol
  • 245 mg
  • 82%
  • Sodium
  • 2312 mg
  • 92%

Based on a 2,000 calorie diet



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Cajun Style Meatloaf


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Snapper Veracruz