New Orleans Blackened Red Snapper
A Louisiana Creole classic, red snapper fillets coated in a bold blackening spice and seared in a cast iron pan until charred and smoky, served with dirty rice and wilted greens.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper, and salt in a small bowl. Pat snapper fillets dry with kitchen paper. Press blackening spice firmly onto the flesh side of each fillet.
Sear
Heat cast iron skillet over high heat until smoking. Add 0.5 tbsp oil and place fillets spice-side down. Cook 3–4 minutes without moving until spice crust is deeply charred. Flip and cook skin-side down 2–3 minutes until skin crisps and fish is just cooked through.
Rest
Remove fillets to a warm plate and rest 2 minutes. While resting, heat remaining 0.5 tbsp oil in a separate pan over medium heat, add minced garlic, cook 30 seconds until fragrant.
Saute
Add spinach with a pinch of salt to the garlic pan. Stir constantly for 1–2 minutes until just wilted and tender.
Plate
Divide cooked rice between two plates, top each with a snapper fillet, arrange wilted spinach alongside, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.