Blackened Red Snapper

Per serving: 134 calories, 3 g fat, 41 mg cholesterol, 2 g carbs, 446 mg sodium, 23 g protein, 0 g fiber
Martha Stewart Living, June 2000
  • Yield Serves 6
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  • 2 teaspoons paprika
  • 1 teaspoon dried Mexican oregano, or Italian oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon sugar
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • Six 4-ounce red-snapper fillets, with skin
  • 2 teaspoons extra-virgin olive oil


  1. In a small bowl, combine the paprika,
    oregano, thyme, cayenne, sugar, 1 teaspoon
    salt, and black pepper. Set spice
    mixture aside.

  2. 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.

  3. Heat 1 teaspoon oil in a heavy skillet.
    When hot, but not smoking, add half the
    fillets, seasoned side down. Cook until
    well browned, about 2 minutes. Flip; cook
    until fish is cooked through, 2 to 3 minutes
    more. Carefully wipe skillet with a
    paper towel. Repeat with remaining oil
    and fillets; serve.

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