Cajun-Style Blackened Snapper Recipe – Step By Step Guide:- This dish for blackened snapper prepared in the Cajun way perfectly captures the essence of this colourful culinary history. Cajun cuisine is well-known for its robust flavours and spicy kick. By combining a variety of fragrant spices with fresh snapper fillets, this dish is sure to titillate your taste buds and take you to the very centre of Louisiana with each and every bite that you take. We will walk you through the procedures necessary to create this scrumptious seafood feast, so make sure you follow along with us.
Cajun-Style Blackened Snapper Recipe – Step By Step Guide
The dish that is cooked in the Cajun style and consists of blackened snapper is an excellent example of how this vibrant culinary history may be accurately captured. The rich tastes and fiery kick that are characteristic of Cajun food are well-known traits. With each and every bite that you take, this dish is sure to titillate your taste buds and transport you to the very centre of Louisiana.
Ingredients:
- 4 snapper fillets (about 6-8 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper (adjust to taste for spiciness)
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons olive oil
- Lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Instructions:
To make the Cajun seasoning mix, put the following ingredients into a small bowl: paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, white pepper, and salt. Mix all of these ingredients together. Ensure that the spices are spread equally by thoroughly mixing them.
Paper towels should be used to remove any extra moisture from the snapper fillets before they are cooked. This stage is absolutely necessary in order to achieve a crust that is crisp and blackened on the fish. The Cajun seasoning combination should be generously applied to both sides of each snapper fillet you are preparing. To ensure that the seasoning sticks strongly to the fish, press it onto the fish.
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The olive oil should be heated in a big skillet over medium-high heat until it gets a shimmering appearance. Place the snapper fillets that have been seasoned in the skillet with caution, taking care not to overcrowd the pan. It is possible that you will need to cook the fish in parts, depending on the size of the skillet you are using.
It is recommended that the snapper fillets be grilled for three to four minutes on each side, or until the spices have formed a dark crust and the fish is fully cooked. The precise amount of time required for cooking will be determined on the breadth of the fillets. The fish should be carefully flipped halfway through the cooking process using a spatula.
During the time that the snapper is cooking, heat the unsalted butter in a microwave-safe dish or a small saucepan. Take it off the stove once it has melted, and then set it aside. The snapper fillets should be removed from the skillet and placed on a serving tray once they have reached the desired level of doneness and have acquired a delicious crust that has reached a blackened colour.
The hot snapper fillets should be drizzled with melted butter, and the butter should be allowed to soak into the spices so that it may make the whole flavour even better. If you so choose, garnish the blackened snapper prepared in the Cajun way with freshly cut parsley, and serve it immediately with lemon wedges on the side for squeezing over the fish.
Nutrition:
- Calories: Approximately 340 calories
- Protein: About 30 grams
- Fat: Around 23 grams
- Carbohydrates: Less than 1 gram
- Fiber: Less than 1 gram
- Sodium: Varies depending on salt content in Cajun seasoning blend and butter used
