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Cajun Red Snapper

Cajun Red Snapper

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
MARBALET

MARBALET

A spicy red snapper dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
  2. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
  3. Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rainie13
47

Rainie13

4/2/2007

This recipe turned out pretty well overall. I cooked the fish in a regular non-stick pan, cut out most of the butter (I used the olive oil instead), and added a splash of fresh lemon juice to the fish as it was cooking. Because I'd read the reviews before making the recipe, I cooked the fish on medium (covered, five minutes on each side), and didn't have any problems with it burning or smoking.

PORUSGIRL
45

PORUSGIRL

7/20/2007

This was really great....a bit spicy but we love spicy. I rubbed the seasoning on the fish and let it marinade in the refrigerator for an hour then I baked it in a 350 degree oven for 20 minutes (lightly grease baking pan). Served over broccoli/cheese rice with a side of spinach. YUMMY!

ERIN C
35

ERIN C

10/9/2003

Tastes great, but a word to the wise: keep that stove on medium! Our skillet got a little too hot and we ended up with crispy cajun red snapper. The spices are great on it, just make sure the skillet doesn't get too hot!

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