Ingredients
- paprika
- cayenne pepper
- ground white pepper
- ground black pepper
- salt
- onion powder
- garlic powder
- dried thyme
- dried oregano
- red snapper fillets
- butter
Instructions
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Step 1
Start by combining all dry spices in a small bowl—paprika, cayenne, white and black pepper, salt, onion and garlic powders, thyme, and oregano. Heat a large cast iron skillet over high heat for a full 10 minutes
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Step 2
it needs to be screaming hot. Meanwhile, melt the butter and dip each snapper fillet, then coat both sides generously with the spice mix. When the skillet is ready, lay the fillets in carefully and drizzle a tablespoon of butter over each. Let them cook undisturbed until the underside forms a dark, blackened crust, about 3 to 5 minutes. Flip with a sturdy spatula, add another tablespoon of butter per fillet, and continue cooking for about 2 minutes, until the fish flakes easily. I always make sure my pan is thoroughly preheated
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Step 3
otherwise, you won’t get that signature char. Serve immediately with a squeeze of lemon if desired.