Blackened Red Snapper

Ingredients

• 4 fillet Red snapper fillets, 5-6 oz each, skin removed
• 3 tbsp tbsp Unsalted butter, melted, divided
• 1 tbsp tbsp Neutral high-heat oil
• 4 wedge Lemon wedges, for serving
• 2 tsp tsp Sweet paprika
• 1 tsp tsp Garlic powder
• 1 tsp tsp Onion powder
• 1/2 tsp tsp Dried thyme
• 1/2 tsp tsp Dried oregano
• 1/2 tsp tsp Freshly ground black pepper
• 1/4 tsp tsp Ground white pepper
• 1/4-1/2 tsp tsp Cayenne pepper
• 1 tsp tsp Kosher salt

Instructions

1. Combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, white pepper, cayenne and salt in a small bowl. Mix well.
2. Pat the snapper fillets completely dry with paper towels. Surface moisture prevents proper blackening — this step matters.
3. Brush both sides of each fillet with approximately 2 tbsp of the melted butter.
4. Coat both sides generously with the blackening seasoning, pressing it onto the fish so it adheres.
5. Place a heavy cast-iron skillet over high heat. Heat until extremely hot. Use strong ventilation or cook outdoors — real blackening creates substantial smoke.
6. Add the neutral oil to the hot skillet.
7. Lay the fillets into the skillet without crowding. Cook the first side for 2½–3½ minutes depending on thickness. Do not continually move the fish.
8. Flip the fillets carefully.
9. Cook the second side for 2–3 minutes until the fish is cooked through.
10. During the final approximately 30 seconds, add the remaining 1 tbsp butter and baste the fish briefly.
11. Remove the fish immediately once cooked through. Serve with lemon wedges.

Nutrition

Chef's Notes

Best fresh. Refrigerate leftovers promptly and reheat gently. The defining technique is: dry fish, butter, bold dry seasoning, very hot cast iron, dark crust, short cooking time. The crust should be deeply blackened, not burned to ash. Do not add sugar, honey, glaze, cream sauce or cheese.

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