Blackened Red Snapper

Name: Blackened Red Snapper
Prep time: 1 h 11 min
Cook time: 1 h 11 min
Total time: 1 h 11 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 2 teaspoons coarse salt; 1 teaspoon dried thyme; 1 teaspoons ground cayenne pepper; 2 teaspoons extra-virgin olive oil; 1 teaspoon dried Mexican oregano, or Italian oregano; 2 teaspoons paprika; 680 grams red-snapper fillets, with skin; 1 teaspoon sugar

Blackened Red Snapper might be just the main course you are searching for. This recipe makes 6 servings with 132 calories, 23g of protein, and 3g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. A mixture of red-snapper fillets, olive oil, thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 11 minutes.

Instructions

In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Oregano

Paprika

Sugar

Thyme

Equipment you will use

Bowl

Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.

Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

freshly ground black pepper 2teaspoons

coarse salt 1teaspoon

dried thyme 1teaspoons

ground cayenne pepper 2teaspoons

extra-virgin olive oil 1teaspoon

dried Mexican oregano, or Italian oregano 2teaspoons

paprika 680grams

red-snapper fillets, with skin 1teaspoon

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.