Blackened Red Snapper


Blackened Red Snapper

Blackened Red Snappe
Blackened Red Snappe

The 1980s introduced us to MTV, Cabbage Patch Dolls, The Breakfast Club, crimped hair, and … Cajun blackened fish? Like, totally! In the spring of 1980, New Orleans chef Paul Prudhomme first served blackened redfish to a small crowd at his restaurant. By the end of the month, diners were lined up around the block. Today, it seems as though blackening has always been around. You can order blackened fish, chicken, steak and vegetables.

To me, fish is hands down the best way to enjoy the big, bold flavors of blackening, and this recipe is the best of the best. When serving the finished fillets, don’t forget the lemon! It provides a fresh and zesty zing—plus, my kids love to squeeze the wedges over their dinner.


Preparation Time5 min

Cooking Time10 min

Dietary RestrictionsGluten Free, Dairy Free, Nut Free, Egg Free

Dietary ConsiderationLow Carb


  • 4 (6-ounce [170-g]) red snapper fillets (see Tip)
  • 1 teaspoon kosher or sea salt
  • 3 tablespoons (15 g) blackened seasoning, such as Louisiana Cajun Blackened Seasoning
  • 3 tablespoons (45 ml) canola or avocado oil
  • 1/2 lemon, cut into wedges


  1. Using paper towels, pat dry the red snapper fillets.

  2. In a small bowl, mix together the salt and blackened seasoning.

  3. Season both sides of the snapper fillets with the salt and blackened seasoning mixture.

  4. In a frying pan, heat the oil over medium heat. (The pan should be large enough that all fillets can cook at once without touching.) Swirl the pan to make sure the oil coats the entire bottom of the pan.

  5. Add the fillets to the pan, flesh side down.

  6. Cook uncovered for 4 minutes. Then, with a sturdy spatula, carefully flip the fillets and cook the skin side for another 3 minutes.

  7. Carefully remove the fish from the pan, and serve with the lemon wedges.

You can use this recipe for other fish, such as whitefish, grouper, haddock and tilapia.

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