BLACKENED RED SNAPPER
Sweet and spicy are highlighted in the dish in the best way possible. The blackened spices are evened out with the cool peach salsa to create an amazing experience. Throw this all on Red Snapper and you have a winning dish!
Provided by Laurel Ann Deininger, MS, RD, LDN, CDE
Categories Dinner
Time 23m
Yield 4
Number Of Ingredients 16
Steps:
- Make the salsa: Mix all salsa ingredients in a medium-sized bowl.
- Make the blackened seasoning: Add cayenne pepper, paprika, onion powder, garlic powder, thyme, oregano, and salt into a medium-sized bowl.
- Dry fish with a paper towel.
- Generously coat the fish with blackened seasoning.
- Heat Olive Oil in pan on medium-high heat.
- Cook fish for approximately 4 minutes on each side. The fish is cooked when it easily flakes with a fork.
- Top cooked fish with peach salsa.
- Enjoy! This dish goes great with asparagus and rice!
Nutrition Facts :
BLACKENED RED SNAPPER WITH PEACH SALSA
Looking for a fast and flavorful fresh fish dinner? Combine fresh homemade peach salsa with a quick cooking pan-seared Blackened Red Snapper for the ultimate weekday dinner made in just 10 minutes time.
Provided by Katie
Categories Main Course
Time 10m
Number Of Ingredients 4
Steps:
- Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil.
- While oil is heating, rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two fillets, seasoning both front and back.
- Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. The red snapper should have a nice blackened crust on both sides. The internal temperature should 165 degrees Fahrenheit.
- Cut snapper if needed into 4 equal pieces. Plate each snapper fillet and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa for each filet).
Nutrition Facts : ServingSize 4 oz., Calories 194 kcal, Carbohydrate 4 g, Protein 24 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 1064 mg, Fiber 1 g, Sugar 3 g
BLACKENED RED SNAPPER WITH FRESH SALSA
Rarely do you find a fish recipe that's this easy and flavorful. This red snapper recipe hits the mark in all areas. The rub on the red snapper has a smoky, peppery flavor. Fresh salsa on top of the fish and pasta adds freshness and lightens up the meal. The seasoning on the red snapper, combined with the salsa flavor, and the...
Provided by Tammy Brownlow
Categories Fish
Time 15m
Number Of Ingredients 14
Steps:
- 1. In a medium bowl, combine all ingredients for salsa.
- 2. Refrigerate for a minimum of 4 hours or overnight.
- 3. In a large non-stick skillet heat olive oil over medium heat.
- 4. While the skillet is warming, sprinkle the fillets with the fish seasoning generously on both sides. (I usually have seasoning leftover but it's great on chicken, or shrimp too.)
- 5. Let the fish cook for 5 minutes on each side.
- 6. Snapper is a very flaky fish so use a fish spatula to turn them gently. If they break it's not the end of the world... they will still taste amazing!
- 7. I like to serve the snapper over pasta with the salsa over the top. Any remaining juice from the salsa I spoon over each of the fillets. Enjoy!
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.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
BLACKENED RED SNAPPER
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
- Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
- Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.
Nutrition Facts : Calories 134 g, Cholesterol 41 g, Fat 3 g, Protein 23 g, Sodium 446 g
RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
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