Blackened Red Snapper

Ingredients · 4 servings

• 600 gRed snapper fillets
• 6 gSalt
• 3 gGarlic powder
• 2 gThyme, dried
• 2 gParsley flakes, dried
• 2 gBasil, dried
• 1 gCayenne pepper
• 1 gGround black pepper, fresh
• 30 gOlive oil

Equipment

stovetop, fish spatula, measuring spoons, mixing bowl, plate, skillet

Instructions

1. 1
   Prep spices

   Gather a bowl, plate, and heavy skillet, then combine salt, garlic powder, dried thyme, dried parsley flakes, dried basil, cayenne pepper, and ground black pepper in the bowl. · 3 min

   What to look for: evenly blended spices

2. 2
   Spread seasoning

   Spread the mixed spice blend evenly onto a flat plate to create a thin, even coating surface. · 1 min

   What to look for: spices spread evenly

3. 3
   Coat fish

   Press each red snapper fillet firmly into the spice blend, turning to coat both sides completely. · 2 min

   What to look for: Fillets fully covered with spices

4. 4
   Heat oil

   Heat the olive oil in a large heavy skillet over high heat until the oil is shimmering and nearly smoking. · 4 min

   What to look for: Oil shimmering with faint smoke

5. 5
   Cook fillets

   Place the seasoned snapper fillets in the hot skillet and cook over high heat, turning once, until the surface is blackened. · 3 min

   When it is done: Fish flakes easily and reaches 63°C or 145°F internally

6. 6
   Finish cooking

   Continue cooking thicker fillets as needed over high heat, adjusting position in the skillet to prevent burning while ensuring even cooking. · 3 min

   When it is done: Fish flakes easily and reaches 63°C or 145°F internally