Pan-Fried Blackened Red Snapper Recipe

Red snapper: A mild-flavored fish with a firm texture, perfect for absorbing the bold spices in this recipe.

Olive oil: Used for frying, it adds a subtle richness and helps achieve a crispy crust on the fish.

Paprika: Provides a sweet and smoky flavor, forming the base of the spice mix.

Garlic powder: Adds a savory depth and aromatic quality to the spice blend.

Onion powder: Enhances the overall flavor with a hint of sweetness and umami.

Dried thyme: Offers an earthy, slightly minty flavor that complements the fish.

Dried oregano: Brings a warm, peppery taste to the spice mix.

Cayenne pepper: Adds heat and a spicy kick, adjustable to your taste preference.

Salt: Enhances the natural flavors of the fish and spices.

Black pepper: Provides a sharp, pungent flavor that balances the spice blend.

To achieve the perfect blackened crust on your red snapper, make sure your skillet is adequately heated before adding the fillets. The olive oil should shimmer and be hot enough to create a sizzle when the fish is placed in the pan. This ensures a quick sear, locking in the moisture and flavor while forming a deliciously crispy exterior.

• red snapper - Substitute with tilapia: Tilapia has a mild flavor and firm texture similar to red snapper, making it a suitable alternative for pan-frying.

• red snapper - Substitute with catfish: Catfish offers a slightly sweet flavor and firm texture, which works well with the blackening spices.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good substitute for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another option with a high smoke point and light flavor, suitable for pan-frying.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the blackened flavor profile.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and rich flavor, complementing the spices in the recipe.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor and texture, making it an easy swap.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can be used for a more intense garlic flavor, though it may alter the texture slightly.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar flavor and texture, suitable for seasoning.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweet onion flavor, adding a unique twist to the dish.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a similar earthy flavor, though it is more robust, so use sparingly.

• dried thyme - Substitute with dried basil: Dried basil provides a sweet, aromatic flavor that complements the other spices.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano, with a slightly sweeter and milder taste.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano and other herbs, providing a balanced flavor.

• cayenne pepper - Substitute with chili powder: Chili powder offers a milder heat and a blend of spices that can enhance the dish.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can be adjusted to taste.

• salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but similar flavor, so adjust the quantity slightly.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, with a slightly different aroma.

• black pepper - Substitute with szechuan peppercorns: Szechuan peppercorns provide a unique, slightly numbing heat that can add an interesting twist.

• Allow the red snapper fillets to cool completely at room temperature before storing. This prevents condensation from forming, which can make the fish soggy.

• For short-term storage, place the cooled fillets in an airtight container. If stacking the fillets, separate each layer with parchment paper to maintain their integrity.

• Store the container in the refrigerator for up to 2 days. This keeps the fish fresh and flavorful without compromising its texture.

• For longer storage, wrap each fillet tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain the spice rub's bold flavors.

• Place the wrapped fillets in a freezer-safe bag or container, ensuring to remove as much air as possible. Label with the date to keep track of freshness.

• Freeze the red snapper for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture and taste.

• Reheat gently in a skillet over medium heat or in the oven at a low temperature to preserve the fish's moisture and the spice crust's crispiness.

• Preheat your oven to 350°F (175°C). Place the leftover red snapper fillets on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a skillet to reheat the red snapper. Add a splash of olive oil to the pan and heat over medium heat. Place the fillets in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, ensuring the fish is heated evenly without overcooking.

• For a quick option, use the microwave. Place the red snapper on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have a steamer, this method can help retain moisture. Place the red snapper in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through.

• For a crispy finish, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the red snapper fillets in the basket and heat for about 4-5 minutes, checking to ensure they don't dry out.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. It's essential for achieving the perfect blackened crust on the red snapper.

• Small bowl: Used for mixing the spices together to create the blackening seasoning.

• Measuring spoons: Essential for accurately measuring out the spices to ensure the right balance of flavors.

• Spatula: Useful for flipping the fish fillets gently to ensure even cooking on both sides.

• Tongs: Handy for turning the fillets in the skillet without breaking them apart.

• Fork: Used to check if the fish is cooked through by testing if it flakes easily.

• Plate: For serving the cooked red snapper fillets alongside your favorite sides.

Pre-mix the spices: Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in advance and store in an airtight container for quick use.

Use a non-stick skillet: A non-stick skillet reduces the need for excessive olive oil and ensures easy cleanup, saving time.

Batch cook: Cook multiple red snapper fillets at once if your skillet is large enough, reducing overall cooking time.

Prep sides ahead: Prepare your favorite sides in advance, so they are ready to serve with the fish.