Spicy Cajun Red Snapper: 20-Minute Cast Iron Seafood Delight

Crispy Blackened Red Snapper with Cajun Spices

Discover the ultimate red snapper recipe that brings together the perfect balance of spicy Cajun seasonings and the delicate flavor of this prized Gulf fish. This pan-seared delight creates a beautifully blackened crust while keeping the fish tender and moist inside.

Why Red Snapper Makes the Perfect Blackened Fish

Red snapper is prized for its firm texture and sweet, nutty flavor that pairs beautifully with bold seasonings. When blackened in a hot skillet, the fish develops a flavorful crust while remaining tender inside. Some reasons to love this Gulf favorite:

• Firm flesh – Holds up well to high-heat cooking methods
• Mild flavor – Takes on seasonings without being overwhelmed
• Nutritional powerhouse – High in protein and low in fat
• Readily available – Can be found at most seafood counters

Key Ingredients for Perfect Blackened Red Snapper

For the Cajun Blackening Spice:

• 2 tablespoons sweet paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• ½ teaspoon cayenne pepper (adjust to taste)

For the Fish:

• 4 red snapper fillets (about 6 ounces each)
• 3 tablespoons butter
• 1 tablespoon olive oil
• Lemon wedges for serving
• Fresh parsley for garnish

Step-by-Step Instructions for Blackened Red Snapper

1. In a small bowl, thoroughly combine paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper to make your blackening seasoning.
2. Pat the red snapper fillets dry with paper towels. This step is crucial for achieving that perfect blackened crust.
3. Generously coat both sides of each fillet with the blackening seasoning mixture, pressing gently to ensure it adheres well.
4. Heat a cast-iron skillet over medium-high heat until very hot (about 5 minutes).
5. Add butter and olive oil to the hot skillet, allowing the butter to melt and begin to foam slightly.
6. Carefully place the seasoned snapper fillets in the skillet, skin-side down if the skin is still on. Work in batches if needed to avoid overcrowding.
7. Cook for 3-4 minutes without moving, allowing a dark crust to form on the bottom side.
8. Using a fish spatula, carefully flip each fillet and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
9. Transfer the blackened red snapper to serving plates, garnish with fresh parsley and lemon wedges.

Chef’s Tips for Blackened Red Snapper Success

• Choose the right pan – A well-seasoned cast-iron skillet conducts heat evenly and helps create that signature blackened crust.
• Ventilation is key – The blackening process creates smoke, so turn on your range hood fan or open windows.
• Don’t overcrowd – Cook in batches if necessary to maintain the proper temperature and ensure even cooking.
• Temperature test – Fish is done when it reaches an internal temperature of 145°F (63°C) or when it flakes easily with a fork.
• Fresh is best – While this recipe works with frozen snapper, fresh fillets will yield the best flavor and texture.

Serving Suggestions for Your Blackened Red Snapper

Complete your meal with these perfect pairings:

• Creamy Southern-style grits
• Steamed rice with a squeeze of lemon
• Crisp coleslaw with a tangy vinaigrette
• Roasted asparagus or green beans
• Corn on the cob with Cajun butter

Nutritional Information

Storage and Reheating Tips

While blackened red snapper is best enjoyed fresh, leftovers can be stored and reheated:

• Refrigeration: Store cooled leftover fish in an airtight container for up to 2 days.
• Reheating: To maintain moisture, reheat gently in a 275°F (135°C) oven until just warmed through, about 10-15 minutes. Avoid microwaving, which can make the fish tough.
• Cold option: Leftover red snapper is also delicious cold, flaked over a salad with a lemon vinaigrette.

FAQ About Cooking Red Snapper

Can I substitute another fish for red snapper?

Yes! This blackening technique works well with other firm white fish like grouper, mahi-mahi, or tilapia. Adjust cooking time based on thickness of fillets.

How do I know when my red snapper is perfectly cooked?

Red snapper is done when it turns from translucent to opaque and flakes easily with a fork. For precision, use a thermometer to reach 145°F (63°C) internal temperature.

Can I make this recipe less spicy?

Absolutely! Reduce or omit the cayenne pepper for a milder version that still delivers great flavor.

Can I cook red snapper fillets with the skin on?

Yes! Cooking with the skin on helps hold the fish together during cooking. The skin gets deliciously crispy when cooked properly.

Whether you’re a seafood enthusiast or just starting to explore fish recipes, this blackened red snapper delivers impressive flavor with minimal effort. The perfect balance of spicy, savory seasoning and delicate fish makes this a go-to recipe for any occasion.

Recipe adapted from AllRecipes