This recipe for blackened red fish is so quick and simple, and there's nothing better than the taste of New Orleans. Using a cast-iron skillet will let you heat the pan until it is smoking hot, and that's the key to the blackened spice crust.
Recommended Equipment:cast-iron skillet
Ingredients:2 tspn paprika
1 tspn salt
1/4 tspn onion powder
1/4 tspn garlic powder
1/4 tspn cayenne
1/4 tspn freshly ground black pepper
1/4 tspn dried thyme
1/4 tspn dried oregano
4 4oz. fresh red snapper fillets
olive or grapeseed oil
Preparation:- Preheat the oven to 400 degrees Fahrenheit. Place a large cast iron skillet in the oven.
- Combine the paprika, salt, onion powder, garlic powder, cayenne, black pepper, thyme, and oregano in a small bowl. Mix together until well blended.
- When the pan is hot, place the fish on a cutting board, skin side down. Spray the fish lightly with oil and carefully dust the top of the fillets with the spice mixture.
- Place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for 8 to 10 minutes and serve.
Note: It's important to not overcrowd the pan, or the moisture that comes from the food won't evaporate and your dish will steam instead. Overcrowding also lowers the temperature of the pan and you won't get that nice brown seared crust.
Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.
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Louisiana
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