Best Blackened Snapper With Red Onion Salsa Recipes

CAJUN STYLE BLACKENED SNAPPER

Cajun Style Blackened Snapper image

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!

Provided by Sandra

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons paprika
2 teaspoons cayenne pepper
1 ½ teaspoons ground white pepper
1 ½ teaspoons ground black pepper
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 ½ cups butter, melted

Steps:

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
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.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g

BLACKENED RED SNAPPER WITH FRESH SALSA

Blackened Red Snapper With Fresh Salsa image

Rarely do you find a fish recipe that's this easy and flavorful. This red snapper recipe hits the mark in all areas. The rub on the red snapper has a smoky, peppery flavor. Fresh salsa on top of the fish and pasta adds freshness and lightens up the meal. The seasoning on the red snapper, combined with the salsa flavor, and the...

Provided by Tammy Brownlow

Categories Fish

Time 15m

Number Of Ingredients 14

Ingredients

4 red snapper fillets
1 Tbsp olive oil
FOR SALSA:
3 Roma tomatoes, seeded and diced
1/2 small onion, diced
6 Spanish olives, diced
1 pepper of your choice, seeded and diced - I prefer jalapeno
1 handful of cilantro leaves, chopped
1 lime, juiced
FOR FISH SEASONING:
1 1/2 tsp ground cumin
1/2 tsp smoky paprika
1 tsp salt
1 tsp pepper

Steps:

1. In a medium bowl, combine all ingredients for salsa.
2. Refrigerate for a minimum of 4 hours or overnight.
3. In a large non-stick skillet heat olive oil over medium heat.
4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
5. Let the fish cook for 5 minutes on each side.
6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!