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Keto Dinner

Cajun Red Snapper

This Keto Cajun Red Snapper brings the bold flavors of Louisiana right to your dinner table. With a homemade spice blend and a quick sear in a cast-iron skillet, you get perfectly blackened, flaky fish in just minutes. It’s one of my go-to weeknight meals when I want something satisfying without the carbs.

15 min Prep time 10 min Cook time 25 min Total time 6 Servings 280 Calories
Cajun Red Snapper

Ingredients

  • teaspoon paprika
  • /4 teaspoon ground cayenne pepper
  • teaspoon ground black pepper
  • /2 teaspoon onion powder
  • teaspoon dried thyme
  • teaspoon dried basil
  • teaspoon garlic powder
  • /4 teaspoon dried oregano
  • tablespoons butter
  • tablespoon olive oil
  • (6 ounce) fillets red snapper
  • salt to taste

Instructions

  1. Step 1

    First, I like to mix up the Cajun seasoning blend. On a sheet of wax paper, combine the paprika, cayenne, black pepper, onion powder, thyme, basil, garlic powder, and oregano. Stir them well. Next, melt the butter with the olive oil in a small saucepan over medium heat. Brush both sides of the snapper fillets with this butter mixture, saving the rest for later. Then, coat both sides generously with the seasoning mix. Heat a large cast-iron skillet over high heat until a drop of water sizzles. Drizzle half of the remaining butter-oil on one side of the fillets, place them butter-side down in the hot pan. Let them cook undisturbed until deeply browned, about 5 minutes. Drizzle the rest of the butter on top, flip carefully, and cook another 5 minutes until the fish flakes easily with a fork. I always check for doneness by seeing if it flakes. Season with a pinch of salt to taste, and serve immediately.

Chef's Tip

A cast-iron skillet is my secret weapon for that perfect blackened crust—it retains heat beautifully. I also like to pat the snapper fillets completely dry with paper towels before brushing on the butter mixture; this eliminates excess moisture and helps the seasoning adhere while creating a superbly crispy exterior.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, place in a skillet over medium heat with a small knob of butter, flipping once, until warmed through—this revives the crispiness far better than a microwave.

Variation Tips

For a complete keto plate, pair this Cajun snapper with creamy cauliflower mash and roasted asparagus. You can also swap the red snapper for salmon or shrimp, adjusting cook times as needed. Add a squeeze of lemon before serving for a bright finish.

Frequently Asked Questions