Blackened Red Snapper with Creole Sauce Recipe

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Blackened Red Snapper with Creole Sauce

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Category: Fish

4 Servings
By: Unknown

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Ingredients:

4 red snapper fillets, about 6 to 8 ounces each
3 to 4 tablespoons melted butter

Blackened Seasoning:

1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon onion powder
1 heaping teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

Instructions:

Mix the blackened seasoning ingredients well and funnel into a shaker.

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.

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