This blackened red snapper recipe is one of my favorite ways to prepare fresh fish.
We’re making a homemade blackened seasoning to give the fish massively bold flavor. Then, a quick sear in a cast iron or nonstick pan makes it juicy, flaky and delicious.
This is an easy recipe that comes together quickly, making it perfect for a weeknight dinner when you want a restaurant-quality meal without spending a long time in the kitchen.
Serve the fish with fresh lemon juice, herbs and your favorite side dishes for one of the easiest and most delicious meals you’ll make all week.
Why We Love this Recipe
- Quick and easy: The cooking time is short, so dinner can be on the table in about 30 minutes.
- Big flavor: Blackening spices create bold flavor and a delicious crust on the fish.
- Perfect texture: Red snapper has a naturally firm texture that becomes tender and flaky when it’s cooked.
- Versatile: This cooking method works beautifully with other white fish.
- Healthy: Red snapper is a lean source of protein, making it a great addition to your collection of healthy recipes.
- Restaurant-quality: The combination of a hot pan, hot oil and a flavorful spice mixture gives you that gorgeous blackened crust.
Ingredients
- Red snapper fillets
- Paprika
- Cayenne pepper
- Onion powder
- Chili powder
- Dried oregano
- Dried thyme
- Salt
- Pepper
- Canola oil
How to Make Blackened Red Snapper
Make the Homemade Blackened Seasoning
Grab a bowl and combine the paprika, cayenne pepper, onion powder, chili powder, dried oregano, dried thyme, salt and pepper.
Coat the Fish in the Seasoning
Pat the fish dry with paper towels. Make sure it’s good and dry.
Then, press the fish into the blackened seasoning on both sides until it’s thoroughly coated.
Pan Sear the Fish
Get the oil nice and hot in the pan. I like to set the heat to medium. Medium-high heat is too much.
Start by setting the fish skin side down in the pan. The skin should get a good sear and release from the pan in about 3-4 minutes. The skin might look burnt because it’s going to get black from the seasonings. Don’t worry, it’s not burnt!
Now, go ahead and flip it over for the remainder of the cooking time. Depending on the thickness of the fish, it should reach an internal temperature of 145F degrees in 9-11 minutes.
Serving Suggestions
Try serving your pan-seared snapper with:
- Roasted or sautéed vegetables like asparagus or green beans
- Rice pilaf
- Roasted or mashed potatoes
- A fresh green salad
- Coleslaw
- Corn on the cob
- Black beans and rice
- Grilled veggies like zucchini or eggplant
- Quinoa
- Fresh fruit salsa
Storage Instructions
Allow leftover fish to cool slightly before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days.
Reheat your blackened snapper in a warm oven, air fryer or – in a pinch – the microwave.
Tips for Perfect Pan-Seared Snapper
1. Pat the fish dry first. Moisture prevents the seasoning from adhering properly and can interfere with browning.
2. Don’t overcrowd the skillet. Give each fillet enough room so it can sear instead of steam.
3. Use a hot pan. The skillet should be hot before the fish goes in, but don’t let the oil smoke excessively. Medium heat is perfect.
4. Don’t move the fish too soon. Allow the skin side to cook undisturbed until it releases naturally from the pan.
5. Check the thickest part. A meat thermometer is the easiest way to determine when your fish is done. The internal temperature should reach 145F degrees.
6. Use fresh herbs. Fresh dill, parsley, cilantro or green onions can add a fresh finishing touch and a lot of flavor.
FAQs
Red snapper has a mild flavor that makes it especially appealing to people who don’t enjoy strongly flavored fish. It has a slightly sweet flavor and a firm, meaty texture that still gets nice and flaky when cooked.
Fresh red snapper has a clean, slightly sweet taste and takes on a variety of seasonings beautifully.
Absolutely! This simple recipe is very versatile, and the blackening technique works with many different types of fish.
You can substitute other firm flaky fish, including Mahi mahi, grouper, halibut, haddock and sea bass.
Red snapper is a relatively lean fish that is rich in protein and important nutrients like Omega-3 fatty acids, potassium and vitamin B-12.
When you make this easy fish recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more easy fish recipes, try these:
- Baked Snapper with Pesto and Burst Tomatoes
- Baked Flounder with Parmesan Panko Crust
- Quick and Easy Air Fryer Tilapia
Blackened Red Snapper
Ingredients
- 4 6 oz. red snapper fillets
- 1 Tbsp. paprika
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. chili powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- canola oil for frying
Instructions
- In a shallow bowl, combine the paprika, cayenne pepper, onion powder, salt, pepper, chili powder, dried oregano and dried thyme.
- Pat the fish fillets dry with paper towels. Press the fish into the spice mixture to coat both sides.
- Pour about 1/4 inch of oil into a large cast iron (or nonstick) pan. Heat the oil over medium heat.
- Place the fish, skin side down, into the hot pan. Sear for 3-4 minutes. Flip and cook another 9-10 minutes, until fish is opaque and flakes easily with a fork. (A meat thermometer should read 145F degrees.)
- Remove snapper filets from the pan onto a serving plate.
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