Best 8 Cajun Style Blackened Snapper Recipes

GRILLED BLACKENED RED SNAPPER

Steps:

• Gather the ingredients.
• Mix together the paprika, cayenne, 1 teaspoon salt, garlic salt, onion salt, thyme, oregano, and pepper.
• Sprinkle the seasoning over each side of the snapper. Prepare a gas or charcoal grill to high heat (500F to 600F).
• Bring the lemon juice to a simmer in a small saucepan or heat to a simmer in the microwave in a safe dish.
• Remove from heat and add butter, and salt to taste. Mix well.
• Right before placing fish on the grill, oil the grill grates well. Make several passes as this will create a nice non-stick surface.
• Grill the red snapper about 4 to 5 minutes on one side, depending on thickness, until the seasonings are blackened.
• Turn the snapper over and grill for another 4 to 5 minutes until done or until the fish reaches an internal temperature of 145 F.
• Remove the fish from grill and plate. Add parsley to the lemon butter and spoon 1/4 of the butter mixture over each piece of fish.

PAN-FRIED BLACKENED RED SNAPPER

Steps:

• Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
• Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
• Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
• Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

CAJUN STYLE BLACKENED SNAPPER

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.

CAJUN BLACKENED SNAPPER

Steps:

• Heat a heavy non-stick skillet on medium heat in a well-ventilated area for 10 minutes or until it is very hot.
• Sprinkle seasoning over both sides of the fish to coat well.
• Cook the fish in the pan for 3 minutes or until the bottom is dark brown.
• Drizzle 4 gms.
• butter over each fillet.
• Gently turn the fish over.
• Carefully drizzle the blackened side of the fish with the remaining butter.
• Cook for 3 minutes or until the underside is dark brown and the fish is opaque throughout.
• Serve immediately drizzled with lemon juice.

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.