Pan-Fried Blackened Red Snapper Recipe

Red snapper: A mild, flaky white fish that is perfect for pan-frying and holds up well to bold seasonings.

Olive oil: Used for frying the fish, it adds a subtle flavor and helps achieve a crispy exterior.

Paprika: Adds a sweet, smoky flavor and vibrant color to the spice mix.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a savory depth to the seasoning blend.

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

Dried oregano: Brings a robust, slightly bitter taste that enhances the overall seasoning.

Cayenne pepper: Adds heat and a bit of spice to the dish; adjust to your taste preference.

Salt: Enhances all the flavors and helps to season the fish evenly.

Black pepper: Adds a sharp, pungent flavor that balances the other spices.

When preparing the red snapper fillets, make sure to pat them dry thoroughly with paper towels. This step is crucial as it helps the spice mixture adhere better to the fish, ensuring an even coating. Additionally, a dry surface will promote a better sear, resulting in a more flavorful and crispy exterior.

• Red snapper - Substitute with tilapia: Tilapia has a similar mild flavor and firm texture, making it a good alternative for red snapper.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, suitable for high-heat cooking like pan-frying.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor that complements the dish.

• Garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar garlic flavor and texture, making it a good replacement.

• Onion powder - Substitute with granulated onion: Granulated onion offers a comparable onion flavor and texture, suitable for seasoning.

• Dried thyme - Substitute with dried rosemary: Dried rosemary has a similar earthy and aromatic profile, making it a good alternative.

• Dried oregano - Substitute with dried basil: Dried basil provides a similar herbaceous flavor that complements the other spices.

• Cayenne pepper - Substitute with chili powder: Chili powder offers a similar heat level and adds a bit of complexity with its blend of spices.

• Salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral profile.

• Black pepper - Substitute with white pepper: White pepper offers a similar peppery heat but with a slightly different flavor profile that can add a unique twist.

• Allow the red snapper fillets to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.

• Wrap each fillet individually in plastic wrap or aluminum foil. This ensures that the flavors and moisture are preserved.

• Place the wrapped fillets in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Store the container or bag in the refrigerator if you plan to consume the fish within 2-3 days. This keeps the red snapper fresh and flavorful.

• For longer storage, place the wrapped fillets in a single layer on a baking sheet and freeze them for about 1-2 hours. This initial freezing step prevents the fillets from sticking together.

• Once the fillets are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• When ready to enjoy, thaw the red snapper fillets in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.

• Reheat the fillets by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.

• Pair the reheated red snapper with fresh vegetables, a squeeze of lemon juice, or your favorite sides to recreate the delicious meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the red snapper fillets on a baking sheet lined with parchment paper. Cover the fish with aluminum foil to keep it moist. Heat for about 10-15 minutes or until the fish is warmed through. This method helps maintain the crispy exterior and moist interior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the red snapper fillets in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the fish is warmed through. This method helps retain the original texture and flavor.

• Microwave Method: Place the red snapper fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may slightly alter the texture.

• Steaming Method: Place the red snapper fillets in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until the fish is heated through. This method is gentle and helps keep the fish moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the red snapper fillets in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure even heating. This method helps maintain the crispy exterior while reheating the fish evenly.

• Skillet: A large, heavy-bottomed skillet is essential for evenly cooking the red snapper fillets and achieving a nice sear.

• Small bowl: Use this to mix together the spice blend that will coat the fish.

• Paper towels: These are used to pat the red snapper fillets dry, ensuring that the spice rub adheres well.

• Measuring spoons: Accurate measurement of spices and seasonings is crucial for the perfect flavor balance.

• Spatula: A sturdy spatula will help you flip the fillets without breaking them apart.

• Tongs: Useful for handling the fillets when placing them in the skillet and flipping them.

• Plate: For serving the cooked red snapper fillets.

• Cutting board: A clean surface to place the fillets while seasoning them.

• Knife: Handy for any last-minute trimming or adjustments to the fillets.

Prepare the spice mix ahead: Mix the spices in advance and store in an airtight container for quick use.

Preheat the skillet: Start heating the skillet while you prepare the fish to save time.

Use pre-cut fillets: Buy pre-cut red snapper fillets to skip the cutting step.

Dry the fillets well: Pat the fillets dry thoroughly to ensure they cook faster and more evenly.

Cook in batches: If your skillet is small, cook the fillets in batches to avoid overcrowding and ensure even cooking.