Blackened Red Snapper

(from koshka’s recipe box)

This blackened red snapper is cooked with a coating of spicy homemade blackened seasoning and served with a flavorful Creole sauce. Serve this with or without the Creole sauce, or use your own sauce.
See Creole Sauce as separate recipe (tags: sauce, creole)


Serves 4 people

Categories: creole, fish, fry, main course, red snapper


  • 4 red snapper fillets, about 6 to 8 ounces each
  • 3 to 4 tablespoons melted butter
  • .
  • Blackened Seasoning
  • 1 heaping tablespoon paprika
  • 2 teaspoons salt
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon leaf thyme
  • 1/2 teaspoon leaf oregano


  1. Mix the blackened seasoning ingredients well and funnel into a shaker.

  2. Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning.

  3. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet.

  4. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes.

  5. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.

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