Pan-Fried Blackened Red Snapper Recipe

Name: Pan-Fried Blackened Red Snapper
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon sweet paprika; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon onion powder; 2 teaspoons garlic powder; 2 teaspoons lemon pepper; 1 pinch cayenne pepper, or more to taste; 1/4 cup olive oil; 2 tablespoons butter; 4 (4 ounce) fillets red snapper, patted dry

Servings: persons

1 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper
1 pinch cayenne pepper, or more to taste
1/4 cup olive oil
2 tablespoons butter
4 (4 ounce) fillets red snapper, patted dry

1
Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl.
2
Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil.
3
Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet.
4
Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon sweet paprika, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 tablespoon onion powder, and more.

Yes, Pan-Fried Blackened Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Blackened Red Snapper

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